As much as I love it, it's not often that you'll find dairy in my house because my husband is deathly allergic to dairy. Not intolerant. Anaphylactic. So, when my sister invited us for Christmas, I knew exactly what I was going to a treat for myself.

I come from a family of dairy lovers and my guilty little pleasure is cheese balls. Hello, yum! Whether you're hosting a Christmas gathering or are going to be attending one and have been asked to bring something to share, keep this recipe in mind.

Not only are these homemade cheese balls delicious, but they're quite a bit cheaper than buying the premade ones and better yet, they take virtually no time to make. I promise- you'll waltz in looking like Ree Drummond.

This tried and true recipe for easy homemade cheese balls comes from Snack Works and makes either a giant cheese ball or 24 smaller individual cheese balls.


  • 2 packages (8 oz.) cream cheese, softened
  • 1 package (8 oz., 2 cups) shredded sharp Cheddar cheese
  • 1 tablespoon finely chopped red pepper
  • 1 tablespoon finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper or hot pepper sauce
  • Dash salt
  • 1 cup of crushed pecans


In a large bowl, mix together the cream cheese, cheddar cheese, red pepper, onion, Worcestershire sauce, lemon juice, cayenne, and salt. Mix everything very well, using your hands. After everything is mixed well, either shape the whole mixture into one big ball or into 24 or so smaller balls (this is how I do it). Pop the cheese ball(s) into the refrigerator for 4 to 6 hours.  Once the cheese ball(s) set, pour chopped pecans on a plate and roll the ball(s) in the nuts to coat. Serve with crackers.

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