If you’re having a party, consider these cheese ball recipes! These tidbits provide a good color, taste and texture contrast to other foods, and can be made ahead of time, too — even several days ahead to suit your convenience.

Simply combine the cheeses, mix in seasoners and roll in nuts, and this party food is ready when you are. Cheese balls can also look a little nicer than just another plate with dip and crackers.

12 classic cheese ball recipes from the '70s


Classic cheese ball recipes #1: Cheddar-blue cheese ball

4 3-ounce packages cream cheese
1 4-ounce package blue cheese
1 6-ounce jar Old English sharp Cheddar cheese spread
1 tsp. onion juice
2 tablespoons dehydrated parsley flakes
1 tsp. Worcestershire sauce

Put all ingredients into large bowl. Let stand at room temperature to soften. Mix with fork and then with hands until thoroughly mixed. Cover bowl with plastic wrap until cheese mixture stiffens enough to handle and work into a ball. Wrap airtight in Saran Wrap. Refrigerate. Before serving, unwrap and let stand about 20 minutes, then roll in finely chopped nuts (pecans or walnuts). Serve with assorted crackers with butter spreader. Serves 20 people. Tastes better if it stands in refrigerator about three days.

ALSO SEE THIS: Nutsnacker: Almond pinecone cheese appetizer (1980)


Classic cheese ball recipes #2: Snappy cheeseball

1-8 oz. package cream cheese
1-2 oz. package blue cheese
1/2 lb. sharp Cheddar cheese
1/2 cup mayonnaise
1/2 tsp. onion (grated)
1/2 tsp. paprika
Few drops Worcestershire
1 cup chopped nuts (walnuts or pecans)

Mix ingredients well, chill. Make in ball and roll in chopped nuts. Put part of nuts in ball, and then roll in remaining.


Classic cheese ball recipes #3: Pineapple-cream cheese ball

2-8 oz. packages cream cheese, softened
1/8 cup finely chopped green pepper
1 8-ounce can crushed pineapple, drained
2 tablespoons finely chopped onion
1 tablespoon seasoned salt (optional)
2 cups finely chopped pecans

Mix cream cheese, pineapple, pepper, onion, salt and 1/2 of nuts. Form into a ball or log and roll in other half of nuts. Refrigerate overnight. Serve with unsalted crackers.

ALSO TRY: Make a turkey cheese ball (1972)


Classic cheese ball recipes #4: Ever-ready cheese balls

1/2 lb. process sharp cheese, grated
1/2 cup mayonnaise (enough to hold)
1-1/2 tablespoons onion, minced
3 large olives, chopped finely
3 tablespoons green pepper, chopped
1/2 tsp. salt
1 tablespoons pimento, chopped finely
2 tablespoons pickle relish
1/4 cup saltine crackers, finely crushed
1 egg, boiled and chopped

Combine all ingredients and form into a ball. Cover with paprika. Can also be formed into a log.


Classic cheese ball recipes #5: Party cheese ball

1 package extra sharp cheddar cheese, grated (about 10 to 12 oz.)
1 8-ounce package cream cheese
1/8 to 1/4 tsp. ground red pepper
1 tsp. minced onion
1 cup chopped pecans
1/2 tsp. Worcestershire Sauce

Soften cheeses and blend together. Add Worcestershire sauce, red peppers and onion. Shape in ball and roll in chopped pecans. Chill. Serve with crackers. Serves 20 to 25.

This makes an especially good cheese ball to use as hors-d’oeuvre.


Classic cheese ball recipes #6: Celery-cheese ball

2 3-oz. packages cream cheese
2 tablespoons mashed Roquefort cheese
3 tablespoons finely chopped celery
1/8 tsp. cayenne pepper
Mayonnaise or half mayonnaise and sour cream
1-1/2 cup finely chopped pecans

Mash cheese together; combine with all ingredients, except nuts. Add just enough mayonnaise (or mayonnaise/sour cream mix) to soften. Shape into balls about 1 inch in diameter. Roll in nuts to coat thickly.

ALSO TRY: Jeweled cheese ball recipe (1982)


Vintage cheese balls


Classic cheese ball recipes #7: Zesty cheeseballs

1 wedge Blue cheese
1 (8 oz.) package cream cheese
1 (8 oz.) wedge Cracker Barrel sharp cheese, shredded
1 tablespoon pimiento
1 tablespoon chopped green pepper
1 finely chopped onion
1 tsp lemon juice
2 tsp Worcestershire sauce
dash cayenne pepper
dash pepper and salt

Mix well. Chill. Shape into balls and roll in finely chopped parsley or pecan meal. Makes 2 large balls.


Classic cheese ball recipes #8: Vegetable cheese ball

2 (8 oz.) package cream cheese
1 (8 1/2 oz.) can crushed pineapple, well drained
1 cup chopped pecans
1/4 cup green pepper, chopped
2 tablespoons chopped onion
1 tablespoon seasoned salt

Cream cheese with well-drained pineapple. Add chopped pecans, pepper, onion and seasoned salt. Chill long enough to handle and then form into ball or log. If desired, you may roll in nuts before serving. Keeps for days covered in the refrigerator.


Classic cheese ball recipes #9: Oniony cheese ball

2 8-ounce packages cream cheese
8 ounces cheddar cheese, grated
1 container French onion dip
1 tablespoon blue cheese
1/4 pound Velveeta cheese, grated
1/2 tsp. garlic salt
1/2 tsp. grated onion
Crushed nuts

Mix together at room temperature: form into balls and roll in nuts.


Classic cheese ball recipes #10: Salmon-cream cheese ball

1 small can pink salmon
1 8-ounce package softened cream cheese
1 tsp. lemon juice
2 tsps. grated onion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley

Drain and flake salmon and bones, removing skin. Combine salmon, softened cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly then chill several hours. Combine pecans and parsley: shape cheese into ball and roll in nuts-parsley mixture. Chill well. Serve with crackers.

MORE: Philly cheese bells (1981)

classic cheese ball recipes from the '70s


Classic cheese ball recipes #11: Buttery cheese balls

8-ounces cream cheese
14 ounces blue cheese
1 stick butter

Let all 3 ingredients soften in bowl. Mix by hand with spoon. Shape into ball; roll in pecan meal (available in packaged nut section in grocery). Cheese ball will be sticky till rolled in pecan meal. Make cheese ball more appetizing by putting cherry or olive on top. Variations: Chipped beef, pimientos, bacon bits — your choice.


Classic cheese ball recipes #12: Orange cheese ball

2 cups shredded cheddar
3 8-ounce packages cream cheese
1 small jar Cheez Whiz
1/2 cup sour cream
garlic and onion to taste

Let cheese soften at room temperature. Mix well. Line 2 plastic bowls with wax paper; put cheeses in these. Chill. Turn out onto cheese plate. Remove wax paper; serve plain or add chopped pecans, chives and bacon to cheese ball.


About this story

Source publication: The Cincinnati Enquirer (Cincinnati, Ohio) - December 29, 1975; The grange range cookbook: Favorite recipes from St. John's community, North Carolina (1975); What's cook'n at Biltmore (by Biltmore United Methodist Church, Asheville, NC (1975); The Pantagraph (Bloomington, Illinois) Sunday, January 5, 1975 & December 3, 1975

Filed under: 1970s, Appetizer recipes, Food & drink, Vintage Easter, Vintage Thanksgiving

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