The customization opportunities for these easy mini cheese balls are endless--plus, they can freeze for up to three months!

Source: Midwest Living


Credit: Andy Lyons

Recipe Summary

35 mins
15 mins
50 mins
12 to 14 cheeseballs


Ingredient Checklist


Instructions Checklist
  • Place cream cheese, Gouda cheese, and butter in a large bowl; let stand at room temperature 30 minutes. Add milk and Worcestershire. Beat with a mixer on medium until light and fluffy. Stir in green onion and dill weed. Cover and chill 4 to 24 hours.

  • Shape cheese mixture into 12 balls, using 2 Tbsp. for each. Place in a single layer in a freezer container and freeze up to 3 months.

  • To serve, thaw in refrigerator overnight. Roll each cheese ball in Topper(s); let stand at room temperature 15 minutes. Serve with crackers and/or flatbread.

Topper (pick one or more)

Poppy seeds, sesame seeds, or everything bagel seasoning; finely chopped fresh herbs; toasted chopped nuts; finely crushed crackers and/or chips; snipped dried cranberries; finely shredded cheese and/or crumbled crisp-cooked bacon; finely chopped fresh jalapeno chile peppers

Nutrition Facts

164 calories; fat 15g; cholesterol 40mg; saturated fat 8g; carbohydrates 3g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 5g; vitamin a 401.7IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 9.3mcg; vitamin b12 0.2mcg; sodium 172mg; potassium 85mg; calcium 169mg; iron 0.6mg.