Olive Cheese Ball Recipe
This Olive Cheese Ball will be one of the best things you ever make for a party. It's so perfect salty but in that briny way you can only get from olives or pickles. And best of all, it's perfect with pretzels, bagels, and even vegetables.
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Servings: 12
Ingredients
- 16 Oz Cream Cheese Room Temperature
- 1 Cup Shredded Sharp Cheddar Cheese
- ½ Cup Chopped Pimento-Stuffed Green Olives Divided
- ½ Cup Chopped Black Olives
- 2 Green Onions Finely Chopped
- ½ Tsp Garlic Powder
- 1 Tsp Fresh Lemon Juice
- ½ Cup Finely Chopped Pecans
Instructions
- Add the softened cream cheese, cheddar cheese, ¼ cup of green olives, black olives, green onions, garlic powder, and lemon juice to a large bowl. Mix until evenly combined.
- Cover the mixture and refrigerate for about 30 minutes, or until firm enough to shape.
- Transfer the mixture to a piece of plastic wrap and shape it into a ball. Wrap it tightly, then refrigerate for 1 hour.
- Combine the remaining ¼ cup green olives and chopped pecans in a shallow dish.
- Roll the cheese ball in the olive-pecan mixture, gently pressing the coating onto the surface. Serve with crackers, pretzels, or fresh vegetables.
Notes
- Drain the olives very well and pat them dry with paper towels before chopping. Too much brine can make the cheese ball soft and prevent the coating from sticking well.
- Store the cheese ball tightly covered in the refrigerator for up to 4 days.
- Let the cheese ball sit at room temperature for about 15 minutes before serving so it is easier to spread.
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