Last day: 20% off sitewide for Jo’s birthday! Shop the sale.

Good things go quickly—psst, we're almost out of these spring favorites. Shop spring best sellers.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

Magnolia Table Cheese Balls

Cheese Balls, Four Ways

byJoanna Gaines
Total 5 hours and 20 minutes (includes chilling time)
Active 20 mins
Makes two 12-ounce cheese balls
TIP: If you want to use a different coating for each cheese ball, cut the quantity of the coating ingredients in half.
Ingredients
Cheese Balls
  • Two 8-ounce blocks cream cheese, at room temperature
  • 8 ounces sharp white Cheddar cheese, grated (about 2 cups)
  • 8 ounces Gouda cheese, shredded (about 2 cups)
  • 3 tablespoons minced sun-dried tomatoes
  • 3 tablespoons chopped fresh dill or basil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
Coating Options (see Cook’s Note)
  • 1 cup minced fresh parsley
  • 2 tablespoons freshly cracked black pepper
  • 1/4 cup toasted sesame seeds
  • 1 cup walnuts, toasted and finely chopped
    Directions
    1. To make the cheese balls: In a large bowl, combine the cream cheese, Cheddar, Gouda, sun-dried tomatoes, dill, garlic salt, and pepper and mix well. Form the mixture into 2 cheese balls.
    2. Choose one or two of the coating options. Place the coating in a shallow bowl and roll the balls to cover them well.
    3. Wrap the balls individually in plastic wrap and refrigerate for at least 4 hours or up to overnight to let the flavors blend. Let the cheese balls sit out at room temperature for 1 hour before serving.
    4. Store in an airtight container in the refrigerator for 3 to 5 days.