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Olive Cheese Ball

This olive cheese ball is one our family has had and used for 20 years. We love it. It's simple, and most of the ingredients are kept on hand. Roll it in nuts or parsley, if desired. Serve with an assortment of crackers.
Print Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course Snack
Cuisine Italian
Servings 20 people
Calories 1446.4 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Spatula or Spoon For blending and mixing
  • 1 Plastic Wrap For chilling
  • 1 Cutting Board
  • 1 Chef's knife For chopping onion and olives

Ingredients
  

Main

  • 1 8 ounce package cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice concentrate
  • 1 8 ounce package shredded Cheddar cheese
  • ¼ cup chopped onion
  • ½ cup chopped green olives

Instructions
 

  • Blend cream cheese, mayonnaise, and lemon juice concentrate in a medium bowl; mix in Cheddar cheese, onion, and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

Notes

Ensure your cream cheese is at true room temperature for optimal smoothness; this prevents lumps and ensures a uniformly creamy texture. Finely chop both the onion and olives to guarantee even distribution throughout the cheese ball and to avoid large, overwhelming bites. For an elevated flavor profile, consider adding a touch of garlic powder or a hint of Worcestershire sauce to the mix. Toasted pecans or finely chopped fresh chives make an excellent external coating, adding both texture and visual appeal. Allow the cheese ball to sit at room temperature for about 15-20 minutes before serving to soften slightly, which enhances its spreadability and overall flavor release.