4th of July Cheeseball
This 4th of July Cheeseball recipe is the best cheeseball you'll ever make. Plus, it comes together in only 15 minutes. Creamy, savory, and patriotic this easy appetizer is perfect for entertaining.
Servings: 24 servings
Calories: 109kcal
Cost: 15
Ingredients
- 16 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon lemon juice
- 1/2 teaspoon onion chopped finely
- 1 teaspoon garlic salt
- 1 1/2 teaspoon chives or green onions
- 1 tablespoon parsley
- 1 tablespoon mayonnaise
- 4 ounces canned baby shrimp drained or crumbled cooked bacon
- 1/2 cup crushed nuts I like pecans or walnuts
- 1 bag red, white, and blue tortilla chips
Instructions
- In a large bowl, combine the cream cheese, cheddar cheese, lemon juice, onion, garlic salt, chives, parsley, mayonnaise, and shrimp (or bacon). Mix until evenly combined and smooth.
- Spread crushed nuts onto wax paper
- Roll the cheese ball into nuts until completely covered
- Refrigerate overnight for at least 10 minutes.
- Remove from the refrigerator at least 10 minutes before serving
- Place in the middle of a 4th of July themed tray and spread red, white, and blue tortilla chips around the cheeseball.
Notes
My favorite tips and variations
- Flash freeze after shaping: Right after shaping the cheeseball, place in the freezer for 3-5 minutes so it's easier to roll in the nuts. This way, you have as big of a mess.
- Toast nuts: For a deeper flavor, toast the nuts before adding them to the cheeseball.
- Different cream cheese: Use jalapeño, garden veggie, or scallion for a different flavor.
- No bacon or shrimp: Try diced ham, smoked salmon, or even sun-dried tomatoes for a unique twist.
Nutrition
Calories: 109kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 30mg | Sodium: 218mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 0.1mg