Halloweenie Cheese Ball
It’s what’s on the inside that counts, right?
This Halloweenie Cheese Ball might not have nailed the Pinterest-perfect “monster” look, but honestly — he’s kind of adorable.
The real win here is the flavor. This is my in-laws’ famous cheese ball recipe — the one my husband volunteers to make every Christmas (usually without the googly eyes). It’s rich, creamy, and savory, with just the right amount of briny olive bite and umami depth from Worcestershire sauce. My husband couldn’t even wait until the holidays this year, so we turned it into a Halloween snack instead.
If you’re feeling festive, decorate it into a little Halloween creature. If not, skip the monster face — but whatever you do, don’t skip making the cheese ball itself. It’s simple and guaranteed to disappear first from the party table.
The Ingredients
You only need a few things for this cheese ball magic:
Cheese Ball Base
-
2 (8 oz) packages cream cheese, softened
-
1 packet French onion soup mix
-
1 tablespoon Worcestershire sauce
-
½ cup chopped black olives
For Rolling
-
½ cup chopped pecans
-
2 tablespoons fresh parsley, finely chopped
For Decorating (Optional)
-
Olives or candy eyes for “monster” eyes
-
Chives, pretzel sticks, or other fun garnishes
For Serving
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Wheat Thins, Ritz crackers, or your favorite dippers
Note: Wheat Thins hold up better to dipping — Ritz can crumble easily, but they’re my husband’s favorite. Also, why does serving cream cheese with Wheat Thins remind me of every mom in the 90s? Sound off in the comments if this is a relatable thing or just a me thought.
The Method
- Start with the base.
First, grab a medium mixing bowl. Add the softened cream cheese, French onion soup mix, Worcestershire sauce, and chopped olives. Using a hand mixer or a sturdy spoon, mix until everything is smooth, creamy, and well combined. The mixture should look uniform with little bits of olive peeking through. - Shape the cheese ball.
Next, use your hands or a spatula to gather the mixture into a rough ball shape. If it feels too soft to hold its form, don’t worry — simply pop it into the fridge for 15 to 20 minutes. This quick chill helps it firm up before you coat it. - Prepare the coating.
Meanwhile, combine the chopped pecans and parsley on a plate or shallow dish. Give it a quick stir so everything’s evenly distributed. - Roll and coat.
Once the cheese ball has firmed up a bit, roll it gently in the pecan-parsley mixture until it’s completely covered. Make sure to press lightly so the coating sticks to every side — this is where that perfect crunch comes from. - Wrap and chill.
After coating, wrap the cheese ball tightly in plastic wrap and refrigerate for at least one hour. The chilling time helps the flavors come together and makes it easier to slice or spread later.
- Decorate (if you’re feeling festive).
When you’re ready to serve, unwrap the cheese ball and place it on a platter. If you’re in the Halloween spirit, go ahead and give it a little personality — add olive eyes, chive “hair,” or whatever monster features your creativity dreams up. - Serve and enjoy.
Finally, surround your cheese ball with crackers or veggies and dig in! It’s creamy, savory, a little briny, and perfectly snackable. Once you taste it, you’ll understand why this recipe never lasts long at any gathering.
Pairings
This cheese ball is perfect for Halloween parties, potlucks, or even Christmas gatherings (minus the monster face).
Pair it with sparkling cider, a crisp white wine, or a light beer for an easy win.
Halloweenie Cheese Ball
Equipment
- Saran Wrap
Ingredients
Cheese Ball Core
- 2 8 ounce cream cheese
- 1 package dry onion soup mix
- 4 ounces (1 small can) chopped black olives
- 1 tablespoon Worcestershire
Cheese Ball Coating
- ¼ cup fresh parsley chopped
- 1 cup pecans chopped
Optional Decorations
- candy eye balls or could use olices
- chives
- olives
Dippers
- Crackers wheat thins or ritz crackers
Instructions
Make Cheese Ball
- In a medium bowl, mix cheese ball core ingredients and form into ball.
- Roll cheese ball in a mix of freshly chopped parsley and pecans.
- Tightly wrap the cheese ball in saran wrap and let cool in fridge for at least a few hours.
Decorate and Serve
- If desired, decorate cheese ball to resemble monster with candy eye balls, chive hair, olive nose, etc.
- Serve on a tray with your desired crackers.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
