This cheese ball is quick to prep, easy to shape and firms up nicely in the fridge. Make it ahead, then serve when you're ready.
It's a small-batch party snack perfect for a game day board or a holiday platter. Serve it alongside other appetizers or add it to a simple charcuterie board.
If you need enough for a crowd, simply double the recipe and shape two smaller balls.
What to serve with a cheese ball
- Crackers or tortilla chips
- Hot honey: This is my favorite way of eating it. Drizzle a little over the top for a sweet heat finish.
- Pepper jelly: adds a little sweetness and a gentle kick.
- Celery sticks for scooping
- Toasted baguette slices (homemade crostini) are easy to make and ready in minutes.
Recipe FAQ
Yes. This cheese ball is perfect to prep a day in advance. Store it in the fridge wrapped in plastic wrap, then place it on a platter before serving. For a softer texture, let it sit at room temperature for 15 to 30 minutes.
Any pitted green olives work well. They hold their shape better and add more saltiness and flavor.
No. It's optional and simply speeds up chopping the cooked bacon. A sharp knife and cutting board work just as well.
Storage
Keep leftovers refrigerated for up to 3 days. Don't freeze.
Troubleshooting
- Crumbly: not enough cream cheese or too much shredded cheese. Mix in a little more cream cheese until it comes together.
- Not enough flavor: add a bit more garlic powder, then taste and adjust salt only if needed.
My tips
- Cheese, olives, bacon and garlic powder all add saltiness, so taste before adding extra salt.
- Cook the bacon until crisp and chop it finely (a food processor works well), or use store-bought bacon bits, then mix into the cream cheese mixture.
- This is a simple cheese ball recipe without coating. If you like to coat it with something, you could do so by mixing bacon and olives. You would need to double or triple the quantities of both of those in the recipe.
- After shaping, chill for at least 2 hours or overnight.
More cheese ball recipes to try
- Easter Carrot Cheese Ball: Carrot-shaped cheese ball for Easter boards, served with crackers and veggie sticks.
- Olive Cheese Balls: They are shaped into snackable portions, perfect when you want finger food instead of a slice-and-serve cheese ball.
- Jack Skellington Cheese Ball: A Jack Skellington-inspired cheese ball that brings Halloween vibes and can be made in advance.
Bacon and Olive Cheese Ball Recipe
Ingredients
- 6 bacon slices (see note 1)
- ¼ cup green olives (finely chopped)
- 8 ounces cream cheese (softened (225 grams))
- 1 cup shredded cheddar cheese (see note 2)
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Place 6 bacon slices on a baking sheet and cook on the top rack until nice and crisp, about 10 minutes. Cool completely, then pat dry with paper towels. Finely chop or pulse in a food processor.
- Finely chop the olives.
- In a medium mixing bowl, combine 8 ounces cream cheese, 1 cup shredded cheddar cheese, 1 teaspoon dried parsley, 1 teaspoon garlic powder, ¼ teaspoon black pepper, finely chopped bacon and ¼ cup green olives. Mix until well combined.
- Transfer mixture onto plastic wrap and wrap tightly. Shape into a ball.
- Refrigerate for 2 hours or up to overnight.
- Serve on its own or as part of a charcuterie board or cheese board. Pair it with crackers, crostini or celery.
Notes
- You will need about ½ cup finely chopped cooked bacon (or bacon bits).
- Orange or white cheddar both work. White cheddar is my preference. Best if you can shred it yourself. It takes 2 minutes.
- Salt is optional. Taste first since bacon, olives and cheddar can be quite salty.
- Serving ideas: crackers, crostini, celery, hot honey (a drizzle), ...
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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