Blue Bleu Cheese Cream Cheese Olive Ball
Elevate your appetizer game with this irresistible Blue Bleu Cheese Cream Cheese Olive Ball—a creamy, savory delight that's perfect for parties or casual gatherings. This no-cook recipe combines the tangy richness of blue cheese and cream cheese with the briny punch of chopped green olives, enhanced by a subtle kick of garlic and onion powder. Coated in a crunchy, colorful blend of finely chopped pecans and fresh parsley, this cheese ball is as visually stunning as it is delicious. With just 20 minutes of prep and a short chill time, it's an easy yet impressive centerpiece for your snack spread. Serve with crackers, baguette slices, or fresh veggies for a crowd-pleasing treat that’s sure to become a go-to favorite! Keywords: blue cheese, cream cheese, olive ball recipe, party appetizer, cheese ball with pecans, no-cook appetizers.
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Recipe Information
Ingredients
- 8 ounces cream cheese
- 4 ounces blue cheese, crumbled
- 1 cup green olives, chopped
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons black pepper
- 0.5 cup pecans, finely chopped
- 2 tablespoons parsley, fresh and chopped
- 1 sheet plastic wrap
Instructions
Allow the cream cheese and blue cheese to sit at room temperature for about 10 minutes to soften slightly, making them easier to mix.
In a medium mixing bowl, combine the softened cream cheese, crumbled blue cheese, garlic powder, onion powder, and black pepper. Mix until the cheeses are smooth and well-blended.
Fold in the chopped green olives, ensuring they're evenly distributed throughout the cheese mixture.
Lay out a sheet of plastic wrap on a clean countertop. Scoop the cheese mixture onto the center of the plastic wrap.
Bring the edges of the plastic wrap together, shaping the cheese mixture into a ball using your hands. Ensure the ball is tightly wrapped to help it hold its shape.
Refrigerate the wrapped cheese ball for at least 1 hour to firm up.
Once the cheese ball is chilled and firm, unwrap it and roll it in the finely chopped pecans and parsley, pressing gently so the coating adheres evenly.
Place the cheese ball on a serving plate and serve with crackers, sliced baguette, or raw vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 6031 mg | 262% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 10.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1051 mg | 81% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
