Ranch cheese ball with chives, parsley and walnuts

Prep 10 min
Total 1 hour 10 min
Serves 10

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small shallot, minced
1/2 tsp
minced garlic
250 g pkg
cream cheese, softened
2 cups
shredded aged white cheddar
2 tbsp
finely chopped chives, or 1 green onion, finely chopped
2 tbsp
finely chopped parsley
2 tbsp
sour cream, or buttermilk
2 tsp
1 tsp
3/4 tsp
dried dill
1/2 tsp
dry mustard, or Dijon
1/8 tsp
fresh cracked black pepper


1 cup
toasted walnuts, or almonds, finely chopped
1 tbsp
chopped parsley
1 tbsp
chopped chives


  • WHIRL shallot and garlic in a coffee grinder or small food processor. Scrape into a large bowl and beat in cream cheese with a wooden spoon until smooth. Stir in cheddar, chives, parsley, sour cream, lemon zest and juice, dill, mustard and pepper.
  • FORM into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour.
  • UNWRAP ball. Roll in large plate of almonds, parsley and chives.


Make-ahead: Refrigerate up to 3 days. Let cheese ball stand for an hour at room temperature before serving.

Kitchen Tip: Use a mortar and pestle to mash shallot and garlic into a paste.

Tip: Divide into 2 balls and coat in nut mixture.


An easy way to peel and mince garlic

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