Party Cheese Ball

Kraft Philadelphia
Party Cheese BallRecipe
Known to frequent holiday open houses, this creamy appetizer with a nutty exterior doesn't stick around long. Which is exactly why you'll want to keep this recipe handy.
24 servings, 2 Tbsp. each


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2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 tablespoon finely chopped onions
1 tablespoon chopped red bell peppers
2 teaspoons tsp. Worcestershire sauce
1 teaspoon lemon juice
Dash ground red pepper (cayenne)
1 cup chopped PLANTERS Pecans, toasted


Prep: 15 Minutes
Cook: 3 Hours

BEAT cream cheese and Cheddar in small bowl with mixer until blended.


ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.


SHAPE into ball; roll in nuts. Serve with RITZ Crackers.


kraft kitchens tipsVARIATION Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts.SUBSTITUTESubstitute pimentos for the red bell peppers and/or toasted chopped PLANTERS Slivered Almonds or finely chopped fresh parsley for the nuts.VARIATION Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in nuts until evenly coated. Serve as directed.

Created date

January 2013

Nutritional Information

Calories 130
Cholesterol 35 mg
Fiber 1 g
Fat 13 g
Sodium 135 mg
Sugars 1 g
Satfat 6 g
Carbohydrate 2 g
Protein 4 g
Calcium 8 %