Recipe For Olive and Thyme Cheese Ball


I have often said that I have cheese running through my veins instead of blood. I simply adore cheese in just about any form (stinky cheese, like Limburger, is the exception). So I have been very excited about this month’s Improv Challenge, cheese and crackers.

My mom has a fabulous cheese ball recipe and I am sure a week after this goes live I might actually find it. She uses extra sharp cheddar and a hint of blue cheese, too. It’s a really tasty appetizer. However, as I was unable to find the exact recipe, I ventured out on my own and made this Olive and Thyme Cheese Ball. My kids ate it on crackers and I enjoyed it with gluten free chips. I also threw some onto a baked potato and a little more went into a scrambled egg. Leftover cheese balls are really good as sandwich spreads, too.

1. Info for Olive and Thyme Cheese Ball

  • Cook Time: 1 hr 10 min
  • Total Time: 2 hr 10 min
  • Servings: 6
  • Calories: 160 kcal

2. Ingredients for Olive and Thyme Cheese Ball

  • 8 oz cream cheese
  • 2 cups shredded mild Cheddar cheese
  • 1 2.25 oz can sliced black olives, drained
  • 1 tsp onion powder
  • dried parsley for outside garnish
  • crackers or chips

3. Directions:

  1. Mix the cream cheese, cheddar, thyme and onion powder until well combined.
  2. Stir in the olives.
  3. Form a ball and roll it in the dried parsley so it is completely covered.
  4. Wrap in plastic wrap and refrigerate until time to serve.
  5. Serve with crackers or chips.

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