Monday, December 30, 2013

Olive, Onion & Almond Cheeseball

Cheeseball by Angie Ouellette-Tower for photo 008_zps0a785bd4.jpg

Olive, Onion & Almond Cheeseball

This is a perfect snack for New Years Eve or for the big game on New Years Day & it's so easy to make!!!

Cheeseball by Angie Ouellette-Tower for photo 002_zpsc2e3a514.jpg Cheeseball by Angie Ouellette-Tower for photo 003_zps83b8430d.jpg
Cheeseball by Angie Ouellette-Tower for photo 004_zps50e56123.jpg Cheeseball by Angie Ouellette-Tower for photo 005_zps5f7a8b55.jpg

2 packages of cream cheese (at room temperature)
1 cup cheddar cheese (shredded)
1 cup Colby-Jack cheese (shredded)
1/2 cup pimento-stuffed olives (chopped)
2 tablespoons shredded onions
1/2 to 1 1/2 teaspoons Indian Red Chili Pepper (ground) or substituted cayenne pepper (add according to your spicy likeness)
1 cup Almonds (thinly sliced)
Prepare the ingredients as listed above (shredding & chopping).  In a large mixing bowl and with an electric mixer (or in a food processor) - mix together the 3 cheeses (cream cheese, cheddar & Colby-jack cheese) until combined.  Now add the olives, onions & pepper and continue beating until it resembles the first picture in the collage above.  Spread the almonds on a plate and scrape the cheese mixture out of the mixing bowl (make sure you use a spatula to get every bit of the delicious cheesiness) onto the almonds (see top right picture above).  Gently roll the cheeseball around until it is completely covered in the almonds (see bottom left picture above).  Wrap in plastic wrap and chill in the fridge for at least 2 hours but preferably overnight.

Cheeseball by Angie Ouellette-Tower for photo 006_zps7bbf7c75.jpg

Serve with your favorite crackers & ENJOY!

Cheeseball by Angie Ouellette-Tower for photo 011_zps9b7ea14c.jpg

New Year, by Angie Ouellette-Tower for

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  1. This looks really good. I can't sleep so of course I'm hungry.

  2. This sounds delicious!
    Laura of Harvest Lane Cottage


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