Party Cheese Ball

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.

Yield: 24 servings, 2 Tbsp. each
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 130
  • Cholesterol: 35mg
  • Fiber: 1g
  • Fat: 13g
  • Sodium: 135mg
  • Sugars: 1g
  • Saturated fat: 6g
  • Carbohydrate: 2g
  • Protein: 4g
  • Calcium: 8%


  • 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


  1. BEAT cream cheese and Cheddar in small bowl with mixer until blended.
  3. ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
  5. SHAPE into ball; roll in nuts. Serve with RITZ Crackers.
  7. 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.
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