Ingredients
Equipment
Method
- Ensure your cream cheese is fully softened at room temperature. This is crucial for achieving a smooth, lump-free cheese ball. You can speed this up by microwaving it for about 10-15 seconds on low power, but be careful not to melt it.8 ounces cream cheese, softened
- In a medium mixing bowl, combine the softened cream cheese, 1/2 cup of shredded sharp cheddar cheese, seasoned mayonnaise, dried dill weed, dried parsley flakes, garlic powder, onion powder, and black pepper.8 ounces cream cheese, softened, 1/2 cup shredded sharp cheddar cheese, plus more for coating, 1/4 cup seasoned mayonnaise, 2 tablespoons dried dill weed, 2 tablespoons dried parsley flakes, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
- Using a sturdy spoon or a rubber spatula, mix all the ingredients together until they are well combined and the mixture is uniform. Scrape down the sides of the bowl as needed to ensure everything is incorporated. If you're adding cooked bacon bits to the mixture, stir them in now.1/4 cup finely chopped cooked bacon
- Once the mixture is smooth, turn it out onto a piece of plastic wrap or parchment paper. Use your hands (lightly dampened if the mixture is sticky) to shape the mixture into a cohesive ball.
- Spread additional shredded sharp cheddar cheese, and any reserved bacon bits, onto a plate or shallow dish. Gently roll the formed cheese ball in the coating mixture, pressing lightly to ensure the cheese adheres evenly to all sides.1/2 cup shredded sharp cheddar cheese, plus more for coating, 1/4 cup finely chopped cooked bacon
- Once coated, carefully wrap the cheese ball tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheese ball to firm up. This chilling process is essential for easy handling and serving.
Notes
Wrap tightly in plastic wrap and store in an airtight container in the refrigerator for up to 3-4 days. Freezing instructions available in the article.
