Make a cheeseball for every occasion! This round up covers sweet AND savory lovers

You can’t go wrong with a cheeseball during the holidays.

A cheeseball might be retro, but there’s a reason it’s in the hors d-oeuvre hall of fame. It’s creamy, dreamy, extra cheesy, and a holiday party staple.

Dina Driggs shared a holiday cheeseball roundup featuring all of her favorite flavors. From roasted garlic to jalapeno popper cheese balls, there’s a recipe on this list for everyone to love.

Dina also shared two dessert options that are sure to be a hit: a chocolate cheese ball and peanut butter cookie cheeseball. This sweet twist on the classic is perfect for those who love something sweet to snack on.

One of the best things about cheeseballs is that you can make them ahead of time. This means you can prepare them a day or two before your party, giving you one less thing to worry about on the big day. Plus, they look fantastic as a centerpiece on your table, adding a touch of elegance to your spread. 

Pumpkin Shaped Cheese Ball

INGREDIENTS

• 8 oz. Cream Cheese
• 1 Cup Mild Cheddar Cheese, grated
• 1 Cup Sharp Cheddar Cheese, grated
• 1/4 C. Bacon Crumbles
• 1 Tbsp. Green Onions
• 1 Tbsp. Ranch Seasoning
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 tsp. Accent
• 1 tsp. Worcestershire Sauce
• 2 cups Cheddar Cheese, grated very finely
• 1 stem from a Bell Pepper

METHOD

1. Place cream cheese in a bowl and mix with a hand mixer until smooth. Add the chopped onions, ranch seasoning, salt, pepper, accent and Worcestershire sauce.
2. Blend until smooth.
3. Add the grated cheese and bacon crumbles.
4. Mix until well blended.
5. Lay two pieces of plastic wrap on a flat surface and make an X.
6. Pour the cheese mixture onto the plastic wrap.
7. Bring up the sides of the plastic wrap to form a ball.
8. Refrigerate for 2 hours or overnight.
9. Place the finely grated cheese on another piece of plastic wrap.
10. Take the refrigerated cheese ball and place on the cheese and roll until the entire ball is covered.
11. Wrap the plastic around everything and use kitchen string to form the lines on the sides of the cheese ball.
12. Cut a piece of kitchen string long enough to go all the way around the pumpkin cheese ball.
13. Pull the strings up to crisscross and pull tightly until indents are formed on the cheese ball. Continue until you have six “ribs” on the pumpkin cheese ball.
14. Place the stem of a bell pepper on top and serve with crackers or vegetables like celery, small peppers and carrots.

Orange Cranberry Cheese Ball

INGREDIENTS

• 1/2 Cup Dried Cranberries
• 1/2 Cup Water
• 8 oz. Cream Cheese
• 2 oz. Goat Cheese
• 2 Tbsp. Orange Juice
• Zest of one orange
• 1 Cup White Cheddar Cheese, grated
• 1 Cup Pecans, chopped, or Dried Craisins, chopped
• 1/2 Cup Parsley, chopped finely

METHOD

1. Place the dried cranberries in a small bowl and cover with water.
2. Place in the microwave until the water starts to boil.
3. Let the cranberries sit in the water until they look plump.
4. Drain the water and then chop the cranberries into small pieces.
5. Place on a paper towel and pat dry.
6. Blend the cream cheese, goat cheese, orange juice and zest until smooth.
7. Add the white cheddar cheese and mix well.
8. Fold in the dried cranberries.
9. Lay two pieces of plastic wrap on a flat surface and make an X.
10. Pour the cheese mixture onto the plastic wrap.
11. Bring up the sides of the plastic wrap to form a ball.
12. Refrigerate for 2 hours or overnight.
13. Lay the chopped pecans and finely chopped parsley on a new piece of plastic wrap.
14. Take the refrigerated cheese ball and place on the pecans and parsley. Roll until the cheese ball is covered.
15. Serve with crackers or vegetables like celery, small peppers and carrots.

Roasted Garlic and Parmesan Cheese Ball

INGREDIENTS

• 1 bulb of Garlic
• 1 Tbsp. Olive Oil
• Shake of Salt and Pepper
• 8 oz. Cream Cheese
• 1/2 tsp. Sour Cream
• 1 Cup Parmesan Cheese, grated very small
• 1 Cup White Cheddar, grated very small
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Tbsp. Green Onions, Chopped
• Roasted Garlic from bulb above

METHOD

To Make Roasted Garlic:

I often cook several bulbs of garlic at a time.  After squeezing out the cooked garlic cloves, I keep them in a plastic bag in the refrigerator.

1. Preheat oven to 400°.
2. Cut the top off of the bulb of garlic, exposing all the attached cloves.
3. Place the bulb of garlic on a piece of tin foil.
4. Put the tin foil on a small cookie sheet.
5. Drizzle the bulb with olive oil.
6. Sprinkle with salt and pepper.
7. Bring the sides of the tin foil up and cover the bulb entirely with a twist on top to seal shut.
8. Bake for one hour.
9. Take the garlic out of the oven and let cool for 15 minutes.
10. Take the bulb out of the tin foil and squeeze the bulb to release all the cooked garlic inside.

Cheese Ball Instructions:

1. Mix the cream cheese and sour cream until smooth and blended with a hand mixer.
2. Chop the cooled roasted garlic into small pieces.
3. Slice the ends off the bunch of green onions. Slice about 1/2 inch of the onions and then chop until very small.
4. Add the onions, garlic, salt and pepper to the cream cheese mixture. Blend well.
5. Add the grated white cheddar and parmesan cheese and mix well.
6. Place in a bowl and serve with crackers or vegetables.

Jalapeno Popper Cheese Ball

INGREDIENTS

• 8 oz. Cream Cheese
• 2 Tbsp. Sour Cream
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Cup Mild Cheddar Cheese, grated very small
• 1 Cup Sharp Cheddar Cheese, grated very small
• 1/2 Cup Bacon Crumbles, about 6 slices of bacon cooked, and crumbled
• 1 Large Jalapeño, deseeded and chopped into small pieces

Coating Ingredients

• 1/2 Cup Bacon Crumbles
• 1 Jalapeño, deseeded and chopped into small pieces
• 1/2 Cup Cheddar Cheese, grated very small.
• 1 Tbsp. Green onions chopped

METHOD

1. Cook bacon for both cheese ball and coating, divide.
2. Deseed the jalapeños and chop into very small pieces, divide.
3. Cut the ends off the green onions and dispose.
4. Slice the white parts of the green onions and chop into small pieces, divide.
5. Grate the cheese on the small side of a box grater.
6. Mix cream cheese and sour cream and blend with a hand mixer until smooth.
7. Add 1 Tbsp. green onions, salt and pepper. Mix well.
8. Add the mild and sharp cheddar cheese.
9. Mix well.
10. Add in the cooked bacon and one chopped jalapeño. Mix by hand.
11. Lay two pieces of plastic wrap on a flat surface and make an X.
12. Pour the cheese mixture onto the plastic wrap.
13. Bring up the sides of the plastic wrap to form a ball.
14. Refrigerate for 2 hours or overnight.
15. Lay the grated cheddar cheese, half of the chopped jalapeño, green onions and bacon crumbles on a new piece of plastic wrap.
16. Take the refrigerated cheese ball and place on the pecan and jalapeño mixture. Roll until the cheese ball is covered.
17. Serve with crackers, celery or small peppers.

Peanut Butter Cookie Dessert Cheese Ball

INGREDIENTS

• 8 oz. cream cheese
• 1/2 Cup Butter, softened
• 1/2 Cup Smooth Peanut Butter
• 1/4 Cup Light Brown Sugar
• 1 Cup Powdered Sugar
• 1 1/2 Cups Quick Oats, not rolled oats
• 1 Cup Mini Semisweet Chocolate Chips
• 1 Cup Mini M&Ms

METHOD

1. Blend the cream cheese, butter and peanut butter with a hand mixer until smooth.
2. Add the brown and powdered sugars. Mix well.
3. Add the oats, chocolate chips and M&Ms.
4. Mix well by hand.
5. Lay two pieces of plastic wrap on a flat surface and make an X.
6. Pour the cheese mixture onto the plastic wrap.
7. Bring up the sides of the plastic wrap to form a ball.
8. Refrigerate for 2 hours or overnight.
9. Place a piece of plastic wrap on a flat service.
10. Cover with mini M&Ms and then place the cheese ball on top.
11. Roll the cheese ball around on the M&Ms to cover the top and sides.
12. Serve with bell peppers, celery, carrots, graham and animal crackers.

Chocolate Dessert Cheese Ball

INGREDIENTS

• 8 oz. Cream Cheese
• 1/2 Cup Butter, softened
• 1 Cup Powdered Sugar
• 1 1/2 Cups Chocolate Fudge Brownie Mix
• 1 1/2 Cups Miniature Chocolate Chips

METHOD

1. Cream the cream cheese and butter until smooth.
2. Add the powdered sugar and brownie mix.
3. Mix until everything is well blended.
4. Add the mini chocolate chips.
5. Lay two pieces of plastic wrap on a flat surface and make an X.
6. Pour the cheese mixture onto the plastic wrap.
7. Bring up the sides of the plastic wrap to form a ball.
8. Refrigerate for 2 hours or overnight.
9. Serve with graham crackers, animal crackers or Nilla Wafers.

Find more from Dina on Instagram, @dinasdiner, or on her website, dinasdiner.com.