I was given a Lion House Christmas cookbook as a wedding gift. One of the very first recipes I tried from it was this cheese ball. At the time, all cheese balls seemed to include canned pineapple and that just grossed me out! I didn’t want any sweet in my savory! It’s been my go-to recipe for cheese ball ever since. My kids request it for when we do party food for different celebrations. After 20+ years, it’s still a favorite!
- Half a recipe makes about a 3-inch ball.
- For a fancier looking cheese ball, you can form the ball inside wax paper or plastic wrap, then roll it in finely chopped pecans and finely chopped parsley, mixed together. Then wrap it in plastic wrap to put in the fridge. I don’t do this anymore as my kids prefer it without nuts.
- You’ll have to eyeball what size bowl to use. I usually use a wide soup bowl from my china, but I have also used other shaped bowls for a different look.
- Serve with all types of crackers, pretzels, pita points, or bagel chips. (Bagel chips are a favorite in my house!)