The holiday cheese ball has, in my opinion, become something of a vintage novelty. Crafted from cream cheese, and studded with such ingredients as bacon, pineapple, and even chicken, it seems to have become as kitsch as the holiday jello salad.
In fact, when I was searching the internet and cookbooks for inspiration for the following recipes, I struggled to find recipes that were current or that did not consist of a base using some sort of mix from an envelope.
And yet, throughout the holiday season, I continue to serve them all the time: they can be made well in advance, they are easy to serve, and they keep well.
If you are looking for appetizers to serve during your holiday entertaining, consider a cheese ball. It’s upbeat and (can be) healthy, and appeals to a large crowd. Below, you’ll see I’ve adapted three approaches to the cheese ball.
The first features dried cranberries (red for the holidays!) with blue cheese and chopped shallots. This would work well as an appetizer or even as part of a dessert course.
The second is seasoned just like buttermilk ranch dressing and I’ve added bacon and chopped green onions. When sampling this recipe, my husband and I felt that the flavor was a little bit lacking. If you want a little more, red peppers would be a nice addition, or you could increase the amount of garlic powder. A small amount of chopped chipotles or smoked paprika could also be added for a bit of kick.
Both of these recipes have been shaped into logs in order to shake things up a bit and make them a little bit different. Serve with your choice of crudites, gluten-free crackers (as shown), homemade crackers, crostini, breadsticks, etc.
The last, a pumpkin “cheesecake” dip, is lightly sweetened with sucanat and is served with chocolate gingersnaps. This obviously would be more of a dessert type offering but could also be used on a hors d’oeuvres buffet along with your savory appetizers. I used the minimal amount of sweetener so feel free to adjust the seasonings to taste.
Enjoy! And be sure to let me know in the comments which one you’ll be making for your next gathering.
Cranberry Blue Cheese Log
Dried cranberries (red for the holidays!) with blue cheese and chopped shallots. Perfect as an appetizer or even as part of a dessert course.
Ingredients
- 8 ounces organic cream cheese at room temperature
- 4 ounces blue cheese at room temperature
- 2 tablespoons buttermilk
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 cup shallots minced
- 1 cup dried cranberries
- 1/2 cup crispy walnuts chopped
- 2 tablespoons dried parsley
Instructions
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Combine and mix the cream cheese, blue cheese, buttermilk, and Worcestershire sauce until smooth.
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Add the shallots and cranberries. In a separate bowl, combine the crispy walnuts and parsley.
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Spread on a piece of waxed paper.
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Mound the cheese mixture into a log shape on top of the nuts and parsley.
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Carefully roll to cover in the nut mixture.
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Cover and refrigerate for about 24 hours to allow the flavors to marry.
Buttermilk “Ranch” Cheese and Bacon Log
Reminiscent of buttermilk ranch dressing, with a little bacon tossed in. 😉
Ingredients
- 8 ounces organic cream cheese at room temperature
- 2 cups raw sharp cheddar cheese grated and divided
- 2 tablespoons buttermilk
- splash Worcestershire sauce
- pinch ground cayenne pepper
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3 strips bacon nitrate/nitrite free, crumbled
- 1 bunch green onions sliced, some green tops included
- 1/2 cup crispy pecans chopped
Instructions
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Combine the cream cheese, cup of the cheddar cheese, buttermilk, Worcestershire sauce, cayenne pepper, dill, garlic powder, and parsley until smooth.
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Add the bacon and onions.
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Adjust seasoning to taste.
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In a separate bowl, combine the crispy pecans and remaining cup of cheddar cheese.
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Spread on a piece of waxed paper.
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Mound the cheese mixture into a log shape on top of the nuts and parsley.
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Carefully roll to cover in the nut mixture.
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Cover and refrigerate for about 24 hours to allow the flavors to marry.
Pumpkin "Cheesecake" Spread with Chocolate Gingersnaps
This pumpkin “cheesecake” dip, is lightly sweetened with sucanat and is served with chocolate gingersnaps. Wonderful as dessert offering, but could also be used on a hors d'oeuvres buffet along with your savory appetizers.
Ingredients
- 8 ounces organic cream cheese at room temperature
- 1 cup pumpkin puree
- 2 tablespoons sucanat
- 2 tablespoons buttermilk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Instructions
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Combine the cream cheese, the pumpkin puree, and buttermilk until smooth.
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For best results, use an immersion blender.
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Add the remaining ingredients and refrigerate.
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Serve as a dip or spread with spicy chocolate gingersnaps.
Recipe Notes
Dust gingersnaps as shown with a small amount of a healthy sweetener of your choice.
What are your favorite appetizers for entertaining?
...without giving up the foods you love or spending all day in the kitchen!
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