Holiday Appetizers 101: Easy Cheeseball.
This is a simple cheeseball that most people will love. Yes, it has olives in it, but the olive taste is masked. My husband doesn’t like olives (well…I don’t think he does) and he has eaten this before.
Yes, hubby. I know your eyes are wide as you are reading this. You have eaten this before. The best cheeseball recipe!
You’ve also eaten ricotta cheese countless times, even though you hate it and swear you never eat it.
This is also one of those cases where it is probably alright to use a low-fat version of the cream cheese. Since we are simply spreading it on crackers, I think it still tastes great. And the other flavors and additions help even out the texture. So by all means, make this a low-fat appetizer!
I use raw walnuts. It’s what the cheeseball will be rolled in. Chop them up. I like using a big, giant knife. It makes me feel special. And scared.
But you can use a mini food processor or one of those trusty little nut grinders from long ago. Remember those? My mom has one, and I love it. I don’t even know if you can find those anymore.
Which proves that I really am 68 years old. Not only would I rather stay home, listen to old music, and hang out with people 30 years older than me, I’d also like to step back in time and grind nuts by hand.
I may as well start washing clothes by hand.
But that would insinuate that I even do laundry.
Shape the cream cheese into a ball. Hence cheeseball.
I think it’s best served with multiple different crackers, but you can throw some veggies in there, too. I wouldn’t, since I detest them. I wish veggies would disappear forever. It would make my life so much easier. Just sayin’.
- 2 (8 ounce) blocks cream cheese, softened
- 1/2 cup chopped olives
- 1/2 cup chopped walnuts
- Mix softened cream cheese and chopped olives. Form into a ball. Roll in chopped walnuts. Chill in the fridge for at least one hour.
- Serve with crackers.
Nutty and cheesy – isn’t that a fabulous combo?
[photos by sarah fennel]