Cheese ball recipie please...

I am looking for a recipe for cheese balls or cheese logs.

Hi JoleneBrittnie,
I have post a few under cream cheese Ingredient .But here is a link to it see if any of those might be what your looking for, as there are so many all depends on what you are looking for.

Here are a few more too.

Gorgonzola Sage Cheese Ball


2 Cloves garlic
1/4 cup water
1 lb. Gorgonzola or substitute a Bleu Cheese of your liking
1 lb. Ricotta cheese
Sea Salt, optional
4 Fresh sage leaves
1 cup Chopped walnuts


Add garlic to water in a small saucepan and reduce to 2 tablespoons.

Beat cheeses together. Add garlic mixture and salt, if desired.

In a double layer of cheesecloth, put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts.

Gather cheesecloth and form into a ball. Tie together.

Put the cheese ball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve!

Just About Everything Cheese Ball

2 cup. shredded Swiss cheese
2 cup. shredded Cheddar cheese
8 oz. cream cheese
1/2 cup. sour cream
1/2 cup. chopped onion
2 oz. jar chopped pimentos, undrained
2 Tablespoon. sweet pickle relish
10 slices bacon
1/2 cup. finely chopped pecans
Dash salt
Dash pepper
1/2 c. chopped fresh parsley

Have cheeses at room temperature. Cook bacon, drain and crumble. In processor, beat cream cheese and sour cream until fluffy. Beat in Swiss and Cheddar, onion, pimentos, relish, 1/2 the bacon, 1/2 c. pecans, salt and pepper. Cover and chill until firm. Combine remaining ingredients in small bowl. Turn cheese mixture onto a clean sheet of wax paper or foil. Roll cheese ball in mixture to coat. Wrap in foil and chill. Let stand 30 minutes at room temperature before serving with crackers.

Notes: If you use a mixer instead of a processor, make sure the onion is finely chopped. You can also make 2 small balls instead of one large. Make sure not to add too much relish though it will taste good just be more like a spread instead .

Nutty Cheese Ball


(1 servings)

1/4 lb Bleu Cheese
1/4 lb Grated Cheddar
3 oz Cream Cheese
1 sm Grated Onion
1 ts Worcestershire Sauce
1/8 lb Chopped Walnuts Or Pecans
1/8 lb Chopped Walnuts Or Pecans


Blend together well the cheese, onion and Worcestershire sauce. Add 1/8 pound of chopped nuts and blend well again. Form into a large ball and refrigerate overnight. Bring to room temperature one hour before serving. Roll in 1/8 pound of chopped nuts. Serve with crackers or corn chips.

Sun-Dried Tomato Cheese Ball


(6 servings)

3 oz Sun-dried tomatoes - blanched*
8 oz Cream cheese
8 oz Unsalted butter - OR margarine
1 cup Parmesan - freshly grated
2 tablespoon Olive oil
2 cup Basil leaves - fresh, lightly packed
Crackers (your favorite)


BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips.
In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers.
Makes 2-1/2 cups.

Recipe from Melissa’s brand Sun-dried Tomatoes.
This recipe was called “Dried Tomato Dip” but I sure didn’t see it as a dip so I renamed it. I guess it could be a spread, but sure can’t see “dipping” anything into this as it would be too stiff.


2 blocks (8 oz. ea.) Cheddar cheese, finely grated
1 small onion, grated
1 clove garlic, pressed
1 c. pecans, toasted and finely chopped
¾ c. mayonnaise
½ teaspoon hot pepper sauce
¾ c. strawberry preserves
Assorted crackers
Whole strawberries for garnish

Combine cheese, onion, garlic, pecans, mayo and pepper sauce. Shape into a 6-inch ring on serving platter. Cover. Refrigerate 2 hours. Fill center with preserves before serving.


12 oz. extra-sharp Cheddar, cut up
8 oz. cream cheese
3 T. prepared horseradish
¼ t. cayenne
1 c. pecans
Crackers and breadsticks

Process cheese until finely chopped; add cream cheese, horseradish and cayenne; process smooth. Place on plastic wrap and form into a ball. Chill for 30 minutes. Preheat oven to 375* F. Toast pecans for 8 to 10 minutes. Cool; coarsely chop.
Pat nuts into ball. Serve.


2 pkgs. (8 oz. each) cream cheese, room temp
1 small bunch green onions
1 pkg. thin sliced beef (available prepackaged)
1 t. garlic powder
1 t. onion powder
1 t. ACCENT powder (optional *contains MSG)
Pinch cayenne powder

Thinly slice green portion only of onions. Thinly slice beef into very small pieces. (Food processor works well for this step.) Slowly fold beef and onion to a uniform mixture until you have equal red and green colors. Fold in garlic, onion powder and accent powder until well mixed. Taste and add more garlic powder if needed. Place mixture on center of large sheet of plastic wrap. Fold wrap around the cheese and form into ball shape. Refrigerate until well chilled. (approximately 2 hrs).

To serve, remove plastic wrap and place in center of serving dish. Lightly sprinkle cayenne pepper on top to add color and zest. Serve with holiday shaped crackers or your favorite cracker.

Tex-Mex Cheese Ball

3 8oz pkgs. Cream Cheese
6 T Salsa (your choice - mild to hot)
1 envelope Chili Seasoning mix
8oz bag “fancy shredded” pizza cheese

Mix first 3 ingredients together and form into a ball shape. Mixture will be soft and sticky - it will firm up in the refrigerator.

Refrigerate overnight.

Roll ball in pizza cheese.

Serve with crackers or tortilla chips.