Ranch cheese ball with chives, parsley and walnuts

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10 min


1 h 10 min



Ranch cheese ball with chives, parsley and walnuts

Photo, Erik Putz.


  • 1 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 lemon zest
  • 1 tsp lemon juice
  • 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.


An easy way to peel and mince garlic

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.