Everything Bagel Cheese Ball
Description
A 10-minute, make-ahead party cheese ball loaded with cream cheese, sharp cheddar, and Worcestershire, rolled in everything bagel seasoning. Naturally nut-free, naturally vegetarian, and ready for any holiday spread or game-day table.
Ingredients
- 16 oz cream cheese, 2 blocks cream cheese, softened to room temperature
- 1½ cups sharp cheddar cheese, freshly shredded
- ¼ cup full-fat sour cream
- 2 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ cup everything bagel seasoning, divided
- For serving: bagel chips, pita chips, pretzel crisps, sliced baguette, or sliced fresh vegetables
Instructions
- Mix. In a large bowl, combine the softened cream cheese, cheddar, sour cream, Worcestershire, garlic powder, and 1 tablespoon of the everything bagel seasoning. Mix with a hand mixer on medium for 30 seconds, or by hand with a sturdy spatula, until smooth.
- Shape. Place a 12-inch square of plastic wrap on the counter. Scoop the cheese mixture into the center, pull the corners up, and twist to form a rough ball.
- Chill. Refrigerate at least 4 hours, or overnight, until firm.
- Coat. Pour the remaining everything bagel seasoning (about 6 tablespoons) onto a small plate or shallow bowl. Unwrap the cheese ball, reshape it briefly with your hands, and roll it in the seasoning until completely coated, pressing gently to help it stick.
- Rest & serve. Let the coated cheese ball sit at room temperature for 15–20 minutes before serving so it spreads easily. Serve with bagel chips, crackers, or sliced vegetables.
Equipment
- Mixing Bowl
- Spoon
Notes
- Taste your seasoning first. Everything bagel seasoning varies wildly in salt content. If yours tastes sharply salty on its own, use ⅓ less in both the mix and the coating.
- Shred your own cheese. Pre-shredded bagged cheddar is coated in anti-caking starch that turns the cheese ball chalky.
- Make ahead: Mix and shape up to 3 days ahead; coat in seasoning the day of serving for the best crunch.
- Freezer: Wrap the uncoated ball in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge, then coat just before serving.
- Mini balls: Roll the mixture into 1-tablespoon balls (about 24) for individual servings — easier for guests and no double-dipping.
- Vegetarian note: Some Worcestershire sauces contain anchovies. Use a vegetarian brand (Annie's, The Wizard's) to keep the recipe vegetarian.
Nutrition
Serving: 1ServingCalories: 150kcalCarbohydrates: 2gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 770mgPotassium: 57mgFiber: 0.01gSugar: 1gVitamin A: 510IUVitamin C: 0.1mgCalcium: 107mgIron: 0.1mg