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Poppy Seed-Cheddar Cheese Ball

With its shades of orange and black, this cheese ball makes a fun addition to a Halloween party spread. If you’re not satisfied with the shape of the cheese ball after it has chilled, let it soften slightly at room temperature and then reshape. Refrigerate the ball for 1 hour more before rolling in the poppy seeds.

Ingredients:

  • 4 cups (16 oz./500 g) shredded extra-sharp cheddar cheese
  • 8 oz. (250 g) cream cheese, at room temperature
  • 1 tsp. roasted garlic powder
  • 1 tsp. toasted onion powder
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. smoked paprika
  • 3 Tbs. mayonnaise
  • 1/2 tsp. freshly ground pepper
  • 1/3 cup (1 1/2  oz./45 g) poppy seeds
  • Crackers for serving

Directions:

In the bowl of a food processor, combine the cheddar cheese, cream cheese, garlic powder, onion powder, Worcestershire, paprika, mayonnaise and pepper. Process until smooth, about 1 minute, stopping the machine to scrape down the sides of the bowl as needed.

Place the cheese mixture on a large piece of plastic wrap. Gather the edges of the plastic wrap and pull up, twisting it around the cheese to form a ball. Place the cheese ball on a plate and refrigerate until firm, about 4 hours.

When the cheese ball is firm, remove the plastic wrap. Place the poppy seeds in a bowl and roll the cheese ball in the seeds until evenly coated. Transfer the cheese ball to a serving plate and let stand at room temperature for 20 minutes before serving. Serve with crackers. Serves 20.

Williams-Sonoma Kitchen