Cheese
1. Start with cream cheese. Every good cheeseball starts with cream cheese! It’s what gives it that creamy, spreadable quality. Feel free to substitute Neufchatel cheese, but I would not recommend using fat free cream cheese.
2. Consider your flavors. Simple is sometimes better! I would recommend choosing 2-3 flavors you’d really like to highlight and choosing your ingredients accordingly.
3. Mix your ingredients well. The goal is to have every flavor in every bite….and when it comes to cheeseballs, there’s no danger of over-mixing.
4. Leave enough time to chill. I recommend chilling the mixture for at least an hour before rolling it into a ball. If it is too warm, it will be sticky. If it’s too cold, the almonds will not stick well to the outside. *Note: This recipe is easy to make in advance and chill overnight or longer. In the case that you’d like to chill it for an extended period of time, you may need to let it sit at room temperature for a bit before rolling it in the almonds.
5. Offer a variety of dippers. Crackers, pretzels, apples, you name it. The more variety, the better!