Cheese Balls, Four Ways
Joanna Gaines's Magnolia Table, Volume 2 Cookbook
Ingredients
- 2 8-ounce blocks cream cheese, at room temperature
8 ounces sharp white cheddar cheese, grated
8 ounces gouda cheese, shredded
3 tablespoons minced sun-dried tomatoes
3 tablespoons chopped fresh dill or basil
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
- Coating Options:
1 cup minced fresh parsley
2 tablespoons freshly cracked black pepper
1/4 cup toasted sesame seeds
1 cup walnuts, toasted and finely chopped
Directions
- Let your cream cheese sit out for a while until it reaches room temperature (this took about an hour for me).
- Combine cream cheese, cheddar, gouda, sun-dried tomatoes, dill or basil (I used basil), garlic salt, and pepper in a large bowl.
- Mix thoroughly, being careful to spread the ingredients evenly.
- Choose your coating option, then place in a shallow bowl or plate. I used parsley and black pepper. Then roll the cheese balls in the coating.
- Wrap the balls individually in plastic wrap and put in the fridge for at least four hours to help the flavors blend. I let mine sit overnight.
- Take them out of the plastic wrap and let sit at room temperature for about one hour before eating. Afterward, you can store in an airtight container in the fridge for three to five days.
- Serve with your favorite crackers, pita chips, pretzels, or other snack food.
Information
- Category
- Snacks
- Yield
- Two 12-ounce cheese balls
- Total Time
- 4 hours, 24 minutes, 59 seconds