Kara's Sights and Bites: Cheeseballs deserve equal billing with dips

By: Kara Kimbrough

A football-shaped cheeseball filled with cream cheese and favorite additions is the perfect centerpiece for tailgating tables as well as watching the game at home.

After sharing my favorite dip recipes last week as inspiration for fall football season, I was asked if I had any “new and different” recipes for cheeseballs. If it appeared that I was slighting cheeseballs in any way, I promise that’s not the case. I’ve never met a cheeseball I didn’t like and in fact, consider them one of my favorite party, tailgating or anytime-snacking essentials.

Filled with cream cheese, shredded cheeses and additions that often include spicy seasonings, chopped vegetables, pecans and my favorite, chopped bacon, a cheeseball is versatile and delicious. A slice on a cracker is the perfect snack and here’s the best part – leftovers placed in the refrigerator taste even better the next day. I have to confess, I’ve been known to place a hearty slice of cheeseball between two pieces of bread and called it a meal.

Most cheeseball-lovers have several of the tried-and-true recipes composed of ranch dressing mix, chopped bacon, chopped olives and chopped pecans or parsley in which to roll the cheese mixture to create the perfect coating. Believe it or not, there are a few “new and different” recipes out there.

Here are three that I taste-tested before sharing them. I can attest that they’re definitely delicious and worthy of a place on any tailgate table or to simply enjoy in front of the TV. If you want to be particularly creative this season, shape the cheeseball into a football shape by flattening the ball, then pinching the ends to create a pigskin replica. Finish the job by place 3-4 mozzarella strips across the top for the laces.

Try these recipes to liven up any fall gathering. Like me, you may just decide to save a slice to make a sandwich the following the day.

Crab Dip Cheeseball

1 8-ounce cream cheese, softened

1 cup shredded cheddar cheese

1 cup lump crabmeat, drained and picked

1/4 cup mayonnaise

2 tablespoons chopped green onions

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (adjust to taste)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried dill

1/4 cup chopped pecans for coating

In a large bowl, combine cream cheese, cheddar cheese, crabmeat, mayonnaise, green onions, Worcestershire sauce, hot sauce, garlic powder, onion powder, and dried dill. Mix until all ingredients are well incorporated. Shape the mixture into a ball and refrigerate for at least 1 hour to firm up. Before serving, roll the cheeseball in chopped pecans.

Pepperoni Cheeseball

1 8-ounce package cream cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic salt

½ teaspoon Italian seasoning

4-5   pepperoni slices, chopped into small pieces

15  Ritz Crackers, crushed

¼ cup grated Parmesan Cheese

In a small bowl combine cream cheese, mozzarella cheese, chopped pepperoni, garlic salt and Italian seasoning and mix thoroughly. Roll into a ball, cover with plastic wrap and place in the refrigerator for at least an hour, preferably longer.

Mix the crushed Ritz crackers and the Parmesan cheese together, pour into a bowl and place the chilled cheeseball on top. Roll the cheeseball in the topping mixture until it is thoroughly coated.

Taco Cheeseball

2 8-ounce packages cream cheese, softened

1/4 cup taco seasoning

2 tablespoons diced jalapenos, seeded

4-ounce can diced black olives, drained 4

1 cup crushed tortilla chips or Doritos

In a large mixing bowl, beat cream cheese with taco seasoning until well blended. Add in jalapenos and black olives. Line a 4-cup bowl with plastic wrap. Drop cheese ball into bowl and wrap the plastic around the cheese ball. Refrigerate for at least one hour (even longer is best to allow flavors to mingle).

When ready to serve, fill a bowl with the crushed chips. Unwrap cheese ball and drop into bowl, pressing chips gently onto the ball. Place cheese ball on platter and serve with extra chips and crackers.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.