Spinach Cheese Ball

Spinach Cheese Ball

71 Reviews 8 Pics
  • Prep

    20 m
  • Ready In

    20 m
SARAHB2
Recipe by  SARAHB2

“This recipe is a take off of the popular spinach dip, however in a different form. This is a great addition to your holiday open house table.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended. Form into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

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Reviews (71)

Rate This Recipe
3girls
111

3girls

I made this for our Christmas Pokeno and it was sooo good! I shaped it into a Christmas tree and covered it with parsely flakes, and nuts for the string of lights, and red bell peppers for the ornaments. I was afraid it would be too soft to hold the X-mas tree shape but it held up beautifully!! I will be making this every X-mas! Thanks!!

Jillian
87

Jillian

Wonderful appetizer! It's so easy to make and makes a great presentation! I used reduced fat cream cheese, Hellman's light mayo, and reduced fat Cheddar cheese so it was light on the waistline as well...but you could never tell by the taste! I also used Knorr vegetable soup mix and you could easily sub green onions for the water chestnuts. I served this with Roasted Vegetable Ritz Crackers and it was gone in no time! Thanks for great recipe SARAHB2!

SARAHB2
79

SARAHB2

Thanks for all the nice reviews on this recipe. This is a recipe that I made up by modifying the popular spinach dip a few years ago, it was successful with the people that I served it to, so I thought that I would publish the recipe on this website. This recipe can be varied so much using ingredients that you like the most. I use either cream cheese or the 1/3 less fat cream cheese or sometimes a mixture of both and have had great results. I also have sometimes varied the shredded cheese, depending on my mood ( I have used cheddar, and co-jack with great results as well) I usually use Knorr's Vegetable soup packet (so whatever size that comes in is what I use) I also generally use pecans when I make it. (When I sent the recipe in for publishing, I wasn't specific enough...I just said 1/2 cup chopped nuts...pecans, walnuts or even toasted slivered almonds might work.) Like I said, this is the type of recipe that you can vary the ingredients to come up with something that is entirely your own...that is the great thing about cooking!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 33.2 g
  • 51%
  • Carbs
  • 5.7 g
  • 2%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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