Cocktail Cheese Balls
Submitted by katielynn
A lighter cheese ball made with Neufchatel, reduced-fat cheddar and Swiss, spiked with horseradish and Dijon mustard. Rolled in fresh parsley and served with crackers. No cooking required.
YIELD
8 servingsPREP
80 minCOOK
0 minREADY
190 minCheese balls don’t have to be a guilt trip. This one swaps full-fat cream cheese for Neufchatel and uses reduced-fat cheddar and Swiss, so you get all the tangy, creamy goodness with less of the heaviness.
Horseradish and Dijon mustard give it a sharp little kick that keeps things interesting, while nonfat yogurt adds smoothness without weighing down the texture. A coat of chopped fresh parsley adds color and a grassy freshness.
Shape it, chill it, set it out with unsalted crackers, and watch it vanish at any gathering.
Pro Tips
- Let the Neufchatel soften completely at room temperature before mixing for a smooth, lump-free ball
- Chill at least an hour so the ball holds its shape; overnight is even better for the flavors to meld
- Roll in toasted pecans or everything bagel seasoning instead of parsley for a fun twist
Ingredients
Directions
Combine Neufchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth.
Add cheddar cheese and next 4 ingredients; stir well.
Cover and chill at least 1 hour.
Shape cheese mixture into a ball, and sprinkle with parsley.
Press parsley gently into cheese ball.
Wrap cheese ball in heavy-duty plastic wrap and chill.
Serve with assorted unsalted crackers.
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