Tex Mex Cheese Ball
This tex mex cheese ball is a spicy twist on this classic appetizer. This easy cheese ball recipe without nuts is the perfect party appetizer, great for a game day watch party, and a fun option for a movie or game night!
Servings: 12 Servings
Calories: 141kcal
Ingredients
- 8 oz cream cheese
- 4 oz cheddar cheese shredded
- 4 oz pepper jack cheese shredded
- ¼ C finely chopped red bell pepper
- 2 tablespoon fresh cilantro
- ½ teaspoon hot sauce
- 1 teaspoon taco seasoning
Instructions
- Place all ingredients into a food processor and process until well blended
- Pour blended ingredients onto a piece of plastic wrap, wrap tightly, and roll into a ball
- Refrigerate the cheese ball for 2-hours (up to overnight) to firm up and hold it’s shape
- Serve with crackers, pretzels, fresh veggies, or anything else you'd like to use for dipping and enjoy!
Notes
*Use block cheese and shred it (do NOT use packaged shredded cheese). This may seem like a strange tip, but packaged shredded cheeses often have additives to prevent it from clumping, which can translate to a cheese ball that does not stick together very well. Shredding your own cheese avoids this potential issue.
*If you do not have a food processor, you can mix your ingredients by hand. Instead of placing all ingredients into a food processor, beat cream cheese in a large mixing bowl until smooth. Then mix in the remaining ingredients until well distributed throughout. Then follow the same instructions to form and chill your tex mex cheese ball.
*Let the cheese ball sit out at room temperature prior to serving. Letting your tex mex cheese ball sit out for about 10 minutes before serving allows the cheese ball to soften up just enough for easier dipping!
Nutrition
Calories: 141kcal | Carbohydrates: 2g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 183mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg