Chili Cheese Ball

The retro party cheese ball gets a Tex-Mex makeover here, with cream cheese whipped smooth with a packet of chili seasoning and fresh salsa, then rolled in shredded Monterey Jack or chopped nuts for a crunchy coating.

This is the kind of appetizer that takes five active minutes and earns most of its success in the fridge. Whip the cream cheese at room temperature, cold cheese will fight you and leave lumps of seasoning trapped inside. A handheld or stand mixer makes quick work of it.

The salsa does double duty, flavoring the mix and loosening the cream cheese just enough to scoop and shape. Use a chunky salsa and you get pockets of tomato and pepper throughout; use a smoother one and the flavor distributes more evenly. Both work.

Chill until firm before rolling the coating on, at least an hour. A soft ball will not hold its shape and the cheese will slide off the outside. Serve with tortilla chips, sturdy crackers, or sliced sweet peppers for scooping.

Pro Tips

• Let cream cheese sit out 30 minutes before mixing, soft cheese blends without lumps.
• Shape the ball on plastic wrap so you can lift and turn it while rolling in the coating.
• Press the coating on gently, do not squish the ball out of shape.
• Make it a full day ahead, flavors deepen and the texture firms up nicely.

Variations

• Swap Monterey Jack for shredded cheddar or a Mexican cheese blend.
• Roll in finely chopped pecans or toasted pumpkin seeds for crunch.
• Stir in a tablespoon of chopped pickled jalapenos for a spicier bite.