Description
Create a fun and festive Rudolph Cheese Ball appetizer perfect for holiday gatherings. This easy recipe brings playful charm to your snack table.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 2 ounces crumbled blue cheese (optional)
- 1/2 cup finely chopped pecans or walnuts
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup finely chopped fresh parsley
- Small pretzel twists (for antlers)
- Small black olives or peppercorns (for eyes)
- Small piece of carrot (for nose)
Instructions
- In a medium bowl, combine the softened cream cheese, shredded cheddar, blue cheese, chopped nuts, Worcestershire sauce, garlic powder, and onion powder. Mix well until fully incorporated.
- Season the mixture with salt and pepper to your liking.
- Shape the cheese mixture into a ball.
- Roll the cheese ball in the finely chopped parsley until it is completely coated.
- Chill the cheese ball for at least 30 minutes to firm up.
- Before serving, insert two pretzel twists into the top sides of the cheese ball to create the antlers.
- Place two small black olives or peppercorns on the front of the ball for the eyes.
- Attach a small piece of carrot below the eyes to form Rudolph’s nose.
- Serve immediately with crackers or vegetable sticks.
Notes
- You can substitute the nuts with dried cranberries for a different texture.
- If you prefer a spicier flavor, add a dash of hot sauce to the cheese mixture.
- Make the cheese ball a day ahead; just add the antlers and decorations right before serving.
- This recipe is easily doubled for larger parties.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: Approx. 160
- Sugar: Approx. 1g
- Sodium: Approx. 250mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 3g
- Fiber: Approx. 0g
- Protein: Approx. 6g
- Cholesterol: Approx. 40mg