Killer Cheese Balls from Outer Space!

SERVES: 12-16




  • WHIP all of the BASIC RECIPE ingredients in a mixing bowl until smooth and creamy. NOTE: You may also add the OPTIONAL and/or OPTIONAL FRESH HERB ingredients now: 1 tablespoon crumbled crisp cooked bacon (cook bacon wrapped in 2 sheets paper towels on a microwaveable plate for 6-10 minutes on 100% power and crumble when cooled), 2 tablespoons thinly snipped fresh chives (or) 2 tablespoons finely snipped fresh dill (or) 2 teaspoons minced fresh sage (or) 2 teaspoons minced fresh thyme (or) 1/2 teaspoon minced fresh rosemary).
  • DIVIDE cheese mixture in half; DUMP each cheese portion individually onto a sheet waxed paper; WRAP cheese balls completely using the waxed paper, twisting the tops to seal.
  • FORM cheese mixture in waxed paper into ball shapes.
  • PLACE into freezer until firm yet not frozen.
  • ADD 2/3-3/4 cup chopped walnuts and 2 tablespoons minced fresh chives or parsley (or dried) into a medium bowl; COMBINE well.
  • REMOVE cheese balls from freezer when firm and unwrap.
  • SMOOTH cheese balls with clean dry hands until round and even.
  • ROLL cheese balls lightly in nut and herb mixture until evenly covered (you may freeze cheese balls in freezer bags and thaw before serving).
  • GARNISH cheese balls if desired for the holidays with a holly garnish (see photo) or prepare OPTIONAL HOLIDAY GARNISH: PLACE 2-3 maraschino cherry halves (each) closely on top of cheeseball; CUT 2-3 large bay leaves (each) into holly leave shapes and attach around cherries (you may tint bay leaf tops first with green food coloring using a small paintbrush, for a more dramatic color presentation).
  • SERVE when tempered on or with crackers (I prefer the Triscuit Rosemary & Olive Oil variety); ENJOY!