Traditional recipes

Everything Spice–Coated Cheddar Cheese Ball

Everything Spice–Coated Cheddar Cheese Ball

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.


  • 2 ounces pancetta, finely chopped
  • 1⅓ cups finely grated extra sharp cheddar
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1 scallion, thinly sliced
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 5 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 teaspoon sesame seeds, toasted

Recipe Preparation

  • Cook pancetta in a medium skillet over medium heat, stirring often, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool.

  • Process cheddar, cream cheese, and butter in a food processor until smooth. Pulse in scallion, pepper, Worcestershire sauce, and pancetta; season with salt. Scrape mixture into a small plastic wrap–lined bowl; gather plastic around cheese, using your hands to shape into a ball. Chill until firm, 3–12 hours.

  • Just before serving, cook garlic in oil in a small saucepan over medium heat, stirring often, until golden brown, about 3 minutes. Drain on paper towels.

  • Add shallots to saucepan and cook, stirring often, until golden brown and crisp, 5–8 minutes. Drain on paper towels; let cool. Discard oil. Mix garlic and shallots in a medium bowl. Roll cheese ball in mixture to coat. Sprinkle with poppy seed and sesame seeds, pressing lightly to adhere. Serve with crackers.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 180 Fat (g) 17 Saturated Fat (g) 8 Cholesterol (mg) 40 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 230Reviews SectionAnonymousSanta Rosa, CA11/25/17

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