Description
A festive and creamy cheese ball perfect for holiday gatherings, combining rich flavors and textures.
Ingredients
Scale
- 12 oz. (340 g) cream cheese, softened, full-fat preferred and at room temperature
- 2 tbsp (30 ml) sour cream, full-fat preferred
- 1½ cups (170 g) sharp cheddar cheese, shredded from block cheese
- 8 slices bacon, minced, cooked until crisp
- ¼ cup (30 g) pecans, chopped (lightly toasted recommended)
- 4 green onions, chopped fine
- ¼ cup (15 g) fresh parsley, chopped fine
- 1 tbsp (7 g) smoked paprika
- ½ tsp (1.5 g) garlic powder
- ¼ tsp (1.5 g) salt
- ¼ tsp (0.5 g) black pepper
Instructions
- Step 1: Place the softened cream cheese, sour cream, smoked paprika, garlic powder, salt, and pepper into a medium-sized mixing bowl. Use a spatula to mix the spices into the cream cheese and sour cream until the mixture is smooth and creamy, ensuring all seasonings are evenly incorporated.
- Step 2: Add half of the shredded cheddar, half of the minced bacon, half of the chopped pecans, half of the chopped green onions, and half of the chopped parsley to the bowl. Mix gently with the spatula until all ingredients are evenly distributed. Press the cheese mixture into a loose ball shape. Set aside.
- Step 3: On a large piece of plastic wrap spread on the kitchen counter, place the remaining bacon, cheddar, pecans, parsley, and green onions. Use your fingers to toss these ingredients together evenly.
- Step 4: Place the loose cheese ball onto the prepared coating mix on the plastic wrap. Roll the ball gently but firmly in the coating, pressing the mixture onto the surface with your hands to ensure an even and full coating. Shape the ball evenly. Note that some loose coating mixture will remain—save this for another use such as a salad topping.
- Step 5: Serve the cheese ball immediately or wrap it tightly in plastic wrap and refrigerate for up to 4 days. Before serving after refrigeration, allow it to soften slightly at room temperature for optimal texture.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 6 hours before serving.
- Refrigeration: Wrap tightly with plastic wrap, place in an airtight container, and refrigerate for up to 4 days to retain freshness.
- Freezing: Wrap in plastic wrap, place in a freezer bag, and freeze for up to 1 month. Thaw in the refrigerator before serving.
- If the mixture is too soft to form into a ball, chill it for 30 minutes before shaping to firm it up.
- When rolling the ball in the coating mix, press firmly to help ingredients adhere evenly for a better appearance.
- Chop all add-ins finely for even distribution and consistent flavor throughout the cheese ball.
- To reduce moisture and achieve a firmer texture, drain excess moisture from sour cream before mixing.
- If the cheese ball loses its shape during serving, refrigerate for an additional 30 minutes before re-serving.
- Serve with gluten-free crackers or sliced vegetables for dipping.
- Pair with a simple green salad or roasted Brussels sprouts for complementary flavors.
- Use leftovers or smaller portions on gluten-free bagels, celery sticks, or as part of a charcuterie board.
- Garnish with extra bacon bits or chopped green onions for added freshness. A drizzle of balsamic glaze can be added to enhance taste depth.
Nutrition
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg