A cheeseball is a great way to use up those tiny bits of leftovers in the cheese drawer. You can certainly use some fresh cheese, whatever you’ve got.

Perfect for a Superbowl party, dinner party or cocktail party. Easily adaptable to whatever you have in your fridge and pantry. The best part is you can make a cheeseball way ahead of time!

What’s needed to make a cheeseball?:

Any leftover shredded or block cheese
Onion
Whatever nut, seasoning mix or seed of your choice

Cheese options:

Boursin, Gorgonzola, Sharp cheddar, Gruyere or Swiss, Cream cheese, Goat cheese, Feta, Parmesan

Optional add-ins for a cheeseball:

Green onion or chives
Bacon
Roasted garlic
Red chili flakes
Smoked paprika
Red onion
Pimento or chopped red pepper
Seasoning packets from Golden Fig in St. Paul
Chopped nuts or sliced almonds
Honey (drizzled on)
Fig jam
Hot sauce

Serve your cheeseball with:

Pretzels (hard or soft)
Bagel chips
Pita chips
Tortilla chips
Crackers (try these yummy Almond Crackers)
Veggies

Cheeseball

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Author: Shelagh
Prep Time: 20 minutes
Cook Time: 2 hours to chill
Total Time: 20 minutes + 2 hours to chill
Yield: One cheeseball
Category: Appetizers
Method: Fridge
Cuisine: American

Print Recipe

Description

Jazz up your next party with a cheeseball. Make it with whatever you’ve got, however you want. It’s the best way to use up those little bits of leftovers in the cheese drawer. Or use some fresh cheese, too.

Ingredients

Scale

2–3 tablespoons each of Everything But the Bagel seasoning or crushed pistachios
1 to 1-1/2 lbs. cheese (any loose bits, shredded, creamy, extra bits you have in the fridge)
1/2 small onion (about 1/2 cup) roughly chopped

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Instructions

In a food processor (affiliate link), place the pistachios and pulse 4 to 5 times until coarsely crushed. Remove from the processor. To the processor, add the onion and pulse 3-4 times until finely chopped. Make sure it doesn’t turn to mush. Add any harder cheeses, and process until the cheese is in small bits. Add any softer creamy cheeses and process to combine.
If it seems to loose in the food processor (affiliate link), add a little cream, milk, or sour cream until it comes together.
Line a bowl (that will hold all the cheese mixture), with plastic wrap. Press the cheese mixture into the bowl. Tightly seal the wrap and refrigerate for at least two hours. Remove before serving and unmold. Evenly sprinkle and press in the Everything But the Bagel seasoning and/or pistachios over the cheeseball. Let it come to room temperature before serving.