Serve this Blue Cheese Cheese Ball at any party! So savory, creamy, and bold, this cheesy appetizer comes together easily and is great to make ahead of time.
A tangy and rich appetizer for any occasion
Are you on team “blue cheese”? Even if you aren’t, it’s more than likely that there are a few blue cheese lovers in the room at the party. That’s why it’s always a great idea to serve this Blue Cheese Cheese Ball!
Full of rich and funky (in the best way) flavors, this blue cheese ball recipe is perfect for both fans of the cheese and adventurous newbies. Mixed together with cream cheese, sour cream, and savory herbs before it’s rolled in a nutty pecan and parsley coating, this is a delicious party appetizer you can set out next to my Cranberry Pecan Cheese Ball at the party.
This retro appetizer is perfect around the holidays, at New Year’s Eve parties, or for any celebration where you know die-hard cheese lovers will be attending. Serve it with plenty of crackers and fruit, Baked Brie with Pistachios, and a fun Pear and Gin Prosecco Cocktail to really get the party going.
What is a cheese ball?
It’s literally a ball of cheese! Most cheese ball recipes are made with a mixture of cream cheese, shredded cheese, herbs, nuts, and sour cream or mayonnaise. Once it’s all rolled into a ball, the cheese is dipped in either chopped nuts, dried fruit, or herbs before being spread onto crackers, bread, and vegetables.
This appetizer became popular in the 1940s when the recipe was first published in Food of My Friends, a cookbook by Virginia Safford. They were a popular choice to bring to cocktail parties before the craze died out around the 2000s. Still, I think they’re a real crowd pleaser and hard to resist!
Blue cheese ball ingredients
The star of this recipe is, of course, the blue cheese. Try to find a really great option so the flavors are as awesome as possible. The rest of the ingredients are so complimentary:
Blue cheese is known for its strong flavor, smell, and veins of blue “mold”. It’s made from cow's, sheep's, or goat's milk and the cultures from a mold called Penicillium. Because there’s no one kind of blue cheese, the textures and flavors can be all over the place, from salty and crumbly to creamy and earthy.
Look for crumbly classic blue cheese (we love Point Reyes Original Blue) when making this blue cheese ball. It crumbles really well and pairs perfectly with the creamy, nutty flavors in the appetizer. Even if you don’t go with a classic blue, make sure you use the kind of blue cheese that comes in a wedge instead of pre-crumbled as these can have anti-caking agents.
Soft, room temperature cream cheese is the secret to a super smooth and spreadable cheese ball. Goat’s cheese can sometimes be used as a replacement but I prefer cream cheese for its rich flavors.
A little sour cream will give each bite some added tang and creaminess. It pairs so well with the strong blue cheese! Plain Greek yogurt could work if that's what you have on hand!
If you’re serving this around the holidays, toasted pecans are a must! This brings out their natural oils, aromas, and flavor. You’ve never had a better nut than a toasted pecan.
Once they’re done toasting, the nuts will be chopped and mixed with fresh parsley for a nutty and herby coating around the cheese ball. This simple coating gives each bite a nice crunch and fresh flavor.
Some fresh or dried chives, lemon juice, and cracked pepper go a long way in the cheese ball mixture! They really give this appetizer balance while increasing those tasty savory flavors.
How to make a savory blue cheese ball
This super cheesy and easy appetizer comes together in just one bowl. It’s ready in no time!
Step 1: Whip the cream cheese in a bowl until it's light and airy.
Step 2: Crumble the blue cheese, sour cream, parsley, lemon juice, chives, and pepper in the same bowl.
Step 3: Mix, mix, mix!
Step 4: Form the mixture into a ball and wrap it tightly in parchment. Place it in the fridge to chill for at least 1 hour.
Step 5: Roll the finished cheese ball in the toasted pecans and parsley, then serve!
What to serve with a blue cheese cheese ball
Surround this tangy cheese ball with a colorful array of crackers, fruit, bread, and veggies. Make sure to include a cheese knife so your guests can easily spread as much cheese as they want on all of these delicious options:
- Veggies - Sliced cucumbers, radishes, celery, and carrots.
- Fruit - Like sliced apples and pears.
- Crackers - A platter of rosemary and butter crackers will go really nicely with the tangy cheese spread.
- Bread - Sliced baguette, mini bagels, crusty bread, or toasted crostini.
Make ahead tips
For the best cheese ball ever, I recommend making the cheesy base at least 1 day before serving. Coat it in the toasted pecans right before it’s time to eat and make sure it’s at room temperature before your guests dig in.
If you want to save some time, use these tips to prep ahead:
5 days before serving
- Grocery shop for all of your ingredients.
- To keep the parsley and chives fresh, wrap them in a damp paper towel and store in an airtight container in the fridge.
- Cut and discard the greens from the radishes as they easily wilt.
3 days before serving
- Make the cheese ball mixture and store it in an airtight container in the fridge.
- Toast and chop the pecans and store them in an airtight container at room temperature.
Day of the party
- Form the cheese ball mixture into a ball and coat in the pecan and parsley coating.
- For the garnish, thinly slice the radishes and soak in ice water at least 15 minutes before plating.
🎉 It's time to cook! 🎉
Alright, friend! It's your turn to make this delish recipe for your next get-together.
When you do, please leave a comment below so we can hear what you think!
Blue Cheese Cheese Ball
- 4 ounces cream cheese, softened
- 8 ounces blue cheese, room temperature
- ¼ cup sour cream
- 5 tablespoons finely chopped parsley, divided
- 3 tablespoons chopped chives
- 1 teaspoon lemon juice
- ½ teaspoon pepper
- ¾ cup pecan halves
- Using an electric mixer, beat cream cheese until light and fluffy, about 1 minute.
- Crumble blue cheese into bowl and add, sour cream, 3 tablespoons parsley, chives, lemon juice, and pepper. Mix together on low speed until uniform.
- Form cheese mixture into a ball and wrap tightly in parchment paper. Chill for at least 1 hour.
- While the cheese mixture is chilling, toast the pecans. Bake at 350 degrees on a baking sheet until browned, about 10 minutes.
- Once nuts have cooled, roughly chop them and mix with the remaining 2 tablespoons parsley.
- Unwrap the ball, reshape if desired, and roll in the chopped pecans and parsley until evenly coated.
- Serve at room temp with your favorite crackers!
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