Cheeseball wearing a top hat on a sleigh cutting board with butter crackers and a knife.
Photography, Art Direction: Anthony Contrino & Food Styling: Dawn Miller

My good friend, Dawn, has been making her family’s cheese ball recipe since I met her forever ago – and, I still get excited when she brings one somewhere!  Super easy to make, this nostalgic appetizer is sure to be a crowd pleaser!

Dawn’s Famous Cheeseball

Prep Time: 20 minutes
Inactive Time: 12 hours
Servings: 8


  • 2 8-ounce bricks cream cheese, room temperature
  • 2 cups sharp cheddar, shredded, room temperature
  • 2 teaspoons, pimiento, drained and chopped
  • 2 teaspoons sweet onion, minced
  • 2 teaspoons minced green bell pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 cup walnuts, rough chopped
  • Butter crackers, for serving


  • In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and cheddar until softened and well combined.
  • Add the pimiento onion, bell pepper, Worcestershire and lemon juice, and mix well until all ingredients are fully combined.
  • Transfer the cheese mixture to a bowl, cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Shape the mixture into a ball and roll it in the walnuts, gently pressing them against the surface to help them adhere.
  • Wrap the ball in plastic wrap, and refrigerate overnight to let the flavors meld.
  • Serve with butter crackers.
Course: Appetizer
Author: Anthony Michael Contrino