Olive Cheese Ball

THREE (3) OLIVE CHEESEBALL
1 (8 oz.) pkg cream cheese, room temperature
1/4 c. stuffed green olives, chopped small
1/4 c. black olives, chopped small
1/4 c. kalamta olives, chopped small
1/2 tsp. orange zest
1/2 tsp. lemon zest
1 tsp. garlic powder
1/2 tsp. red pepper flake
1 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped basil
1 tsp. fresh chopped oregano
1/4 tsp. dried thyme

The Outside:
2 Tbsp. fresh parsley, chopped small
1 Tbsp. fresh basil, chopped
1/2 tsp. fresh oregano, chopped
1 tsp. fresh chives, chopped
1/2 c. toasted panko breadcrumbs
1/4 c. toasted pecans, chopped small
1 Tbsp. Parmesan cheese, fresh grated
Instructions
  • In a large bowl mix together the ingredients for the inside.
  • Stir well.
  • Place the mixture into a small bowl and form it into a ball. Chill for at least 1 hour.
  • In a small bowl mix together the ingredients for the outside. Coat the cheese ball with the mixture.
  • Serve with crackers, toasted bread, or fresh vegetables.
GREEN ONION RANCH CHEESE BALL
16 oz. cream cheese , softened
1/4 cup green onions , chopped fine
1 Tablespoon ranch dressing dry mix (like Hidden Valley)
1/2 teaspoon dill , optional
1/2 cup pecans , chopped
For serving: Favorite snack crackers or vegetables
Instructions
  • Mix all ingredients except pecans with an electric mixer until smooth.
  • Place mixture on plastic wrap, cover and form into ball. Refrigerate for at least one hour.
  • Put pecans on a plate. Remove from plastic wrap and roll in pecans until well-coated.
  • Place on a platter with crackers and serve. Enjoy!
Notes
  • If you don’t want to use nuts, you can use chopped bacon or crushed crackers instead (similar to my Chex crusted bacon cheese ball).
  • If you’d like more cheese, you can mix in 1 cup shredded sharp cheddar cheese with the cream cheese.
  • Make-ahead: Follow steps 1 & 2, then let chill in fridge overnight. Before serving, roll in chopped pecans until well-coated. 
  • Storage: Will keep in the refrigerator for about 2 weeks if covered or stored in an airtight container. 
CHEDDAR CHEESE BALL
2 (8 oz.) pkg cream cheese softened
2 c. freshly shredded cheddar cheese
2 green onions finely chopped
1 Tbsp. Worcestershire sauce
1 (2.25 oz.) can sliced black olives chopped
1/2 c. pimento stuffed green olives chopped
Salt & pepper to taste

Nut Coating
2 c. finely chopped walnuts
1/4 c. butter melted
1/2 c. grated Parmesan cheese
1/2 tsp. garlic salt
Toasted Nut Coating
  • Preheat oven to 350 degrees F.
  • Combine ingredients for the coating (walnuts, melted butter, grated Parmesan and garlic salt) and spread evenly onto a parchment or foil-lined rimmed baking sheet.
  • Bake for about 15 minutes or until golden, stirring every 5 minutes. Cool Completely.
Cheese Ball
  • In a large bowl, stir together softened cream cheese, cheddar cheese, green onions and Worcestershire sauce until well combined.
  • Stir in olives.
  • Cover and chill for at least one hour.
  • Remove from the refrigerator and form cheese mixture into a ball shape.
  • Roll in toasted Parmesan walnuts, coating completely. Wrap in plastic wrap and chill until ready to serve
  • Serve chilled with crackers or raw vegetables.

Cooking w/ Baby Bears