Prep 5 mins
Cook 0 mins
This is yummy on Hi Ho crackers or any you prefer. You can also serve it as an appetizer.
- 4 (8 ounce) packages cream cheese
- 1 (7 ounce) jar stuffed green olives, sliced thin
- 1⁄2 onion, chopped fine
- 1 (8 ounce) packageshredded cheddar cheese
- garlic (optional)
- Mix together and form into a ball; chill overnight.
- Serve with crackers.
- May roll in finely chopped nuts or finely grated ham before chilling, if desired.
For years, I searched for the cheese ball recipe I grew up with. You had that recipe! This is better than any other cheese ball out there. It is DIVINE. The flavors blend beautifully. This could be served in any restaurant and be a best seller. Now, I did halve the recipe. It was still enormous :) I used half full-fat cream cheese and half low-fat cream cheese. I used half of a 12 ounce jar of manzanilla olives. I also used finely shredded cheddar. I omitted the garlic. I mixed it in a food processor, which mixed it until all ingredients were very small. I could have run it for less time, but I thought the lumps I saw were unmixed cream cheese. I let this refrigerate to firm it up, and then I topped it with paprika for extra color. It is a very pretty cheese ball. It is tasty on onion crackers and saltines, but it was too salty with garlic pita chips. Thank you so much for giving me the cheese ball I've missed for so long. One last thing...this is also GREAT on a bagel!