One of my favorite things during the holidays is a green onion cheeseball. Not just any green onion cheeseball, mind you, but a green onion cheeseball from Smith’s (a grocery store that’s big in Utah. It used to be locally owned, but it’s part of the Kroger stores chain now.)
Since moving to Florida we’ve tried to find a cheeseball for purchase or a cheeseball recipe that might satisfying the craving, but nothing comes close. I even called one of the Smith’s stores in Utah to ask (aka beg) for the recipe. I assured them I would buy it if I were able to, but without it, my family’s holiday just wasn’t the same. I was told that the base is mixed somewhere else and delivered to the stores.
Undaunted, determined to stave off the disappointment experienced by my family every year, I decided to try my hand at recreating our family favorite on my own. It turned out great, and I’ve been asked by a few people to share it, so here it is:
It’s really very simple. You’ll want to do this several hours (or even a day) before serving to give the ball plenty of time to set up.
- For each cheeseball you’ll need:
- 2 8-oz packages of cream cheese
- a small amount of milk
- garlic salt
- 3-5 green onions
- slivered almonds (optional)
Let the cream cheese soften at room temperature so you can work with it. Cream it until it’s smooth (I use a hand-held mixer.)
Add the milk one splash at a time until the cheese mixture is the texture you want. You’ll want it to be soft enough to mold, but firm enough to hold its shape.
Add garlic salt to taste. I just sprinkle it into the mixture as I’m mixing in the milk, maybe adding 5 or 6 shakes at a time until it tastes the way I want it.
Chop the green onions (depending on the size and your taste preference) into small pieces and add those to the cheese mixture. You’ll want enough onion to put a bit of onion in each bite. One year I used 2 full bunches of green onions to make 3 cheeseballs.
Either mold the cheeseballs by hand, or put them into medium-sized bowls with a round shape to let them set up. Either way works fine, depending on what you have to work with.
The original cheeseballs were rolled in slivered almonds, but we didn’t bother with that. You can do that if you want, though. It’s delicious either way.
It’s one of our favorite pre-dinner appetizers on Thanksgiving and Christmas, and it’s also a go-to favorite on New Year’s Eve.
Good luck and enjoy!