Cheeseballs have been an easy go-to appetizer for social gatherings for years. And while cheeseballs experienced the height of their popularity during the ‘50s, ‘60s, and ‘70s, the great little appetizer is still celebrated on National Cheeseball Day (April 17). So, get ready to roll a few up – one sweet; one savory!
Dill Pickle Cheeseball
(Recipe from pitchforkfoodie.com)
Ingredients:
8 ounces cream cheese, at room temperature
1 cup dill pickle relish, drained
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
1 ½ cup grated cheddar cheese
2 teaspoons dill weed
Instructions:
Mix all ingredients except grated cheese; stir in grated cheese. Form into a ball and refrigerate for 15 minutes. Sprinkle with chopped dill weed or roll ball in the dill. Serve, or refrigerate until serving time. If you want the cheeseball to be firm, refrigerate for an hour before serving.
Chocolate Chip Cheeseball
(Recipe from saltysidedish.com)
Ingredients:
8 ounces cream cheese, at room temperature
½ cup butter, softened
¾ cup powdered sugar
1 teaspoon vanilla
1 bag mini chocolate chips, divided
Instructions:
In a mixing bowl, add cream cheese and butter and beat well until combined. Add powdered sugar and vanilla and beat well. Fold in ½ cup of the mini chocolate chips. Place onto plastic wrap and shape into a ball and then wrap ball in plastic. Refrigerate for 4-6 hours. Add remaining chocolate to a plate and roll the chilled ball to coat in mini chips. Serve with graham crackers or mini vanilla wafers.