Mini Blue Cheese Balls

Go Bold With Butter

Sometimes I just want a bite. Just one little bite that I can pop right into my Blue Cheese-awaiting mouth. You know, those days when you’re foraging through the fridge and looking for just a little taste to keep you going ‘til dinnertime. This, my friends, is the perfect popper.

Now, I say it’s great for snacking, but it’s even better for entertaining. Easy to pull together and make the day before, the mini cheeseballs can be set out to be devoured by all of your hungry guests and are the perfect bite for an elegant holiday party or while sitting around the TV, rooting for your favorite team.

Another bonus is you can make these ahead of time and store in the freezer. Just freeze the balls individually on a small tray or plate for a few hours then store in a freezer bag for up to one month. Allow to thaw for an hour or so and serve with crackers or fresh fruit and nuts and a crisp white sparkling wine.

Mini Blue Cheese Balls
Makes 30-34 mini cheeseballs


8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
4 ounces (2/3 cup) Blue Cheese, crumbled
1 (4-ounce) can chopped blacknolives
2 green onions, chopped
6 ounces (1 ½ cup) White Cheddar Cheese, shredded
1 cup pecans, chopped and toasted


Add cream cheese, butter, Worcestershire sauce and pepper to large bowl. Mix with hand mixer for 1-2 minute or until smooth and well combined. Add crumbled Blue Cheese, olives, onions and and White Cheddar cheese and mix well.

Prepare a baking sheet with wax paper or parchment. Roll cheese mixture into 1-inch balls and roll in toasted pecans and place on baking sheet. Refrigerate for 1 hour or up to overnight. Serve chilled or at room temperature with crackers or apples.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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