Bloody Mary Spicy Cheeseball

A bloody mary cheeseball with crackers and celery in the background.

Bloody Mary Spicy Cheeseball

This Bloody Mary Spicy Cheeseball is one of the best easy appetizer options for entertaining. Made with many of the same ingredients and toppings as a traditional Blood Mary but without the alcohol, it's an all-age-appropriate hors d'oeuvre that's full of great flavor! Prepped in just 10 minutes.

Course Appetizer, Snack

Cuisine American

Diet Diabetic

Prep Time 10

Chill time 40

Total Time 10

Servings servings

Calories 201kcal

Author Jessy Freimann

Equipment

Ingredients

16 ounces cream cheese
¾ cup white cheddar cheese, shredded
1 Tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon prepared horseradish
½ teaspoon celery salt
¼ teaspoon ground black pepper
½ cup green olives stuffed with pimentos, chopped
¾ cup crumbled bacon or bacon bits (try to find ones that are real bacon)
1 Tablespoon fresh parsley, chopped
crackers
Cut up celery

Instructions

In a large bowl, use a mixer to combine cream cheese and white cheddar.
Add tomato paste, Worcestershire sauce, hot sauce, horseradish, celery salt, black pepper and chopped green olives and mix well until fully combined.
Use a spatula to scrape all the cheese mixture in to the middle of the bowl and pop it into the refrigerator to chill for a good 10 minutes (to make it easier to roll into a ball).
Mix bacon crumbles and parsley in a bowl until fully combined. Using your (clean) hands, roll the cheese into a ball and carefully roll it in the bacon and parsley mixture.
Wrap the cheese ball in plastic wrap and place it into the refrigerator to chill for at least and hour or until you're ready to serve it.

Video

Notes

- - You can use bacon bits for your cheese ball, just try to buy the ones that are actually real bacon.
  - Be sure to soften the cream cheese to make it easier to mix. You can do this by leaving it out a couple of hours in advance. Or in a pinch, zap it in the microwave for 30 seconds or so.
  - I like to use my mini prep processor to chop the olives to save time.
  - Refrigerate the cheese for a good 10 minutes before rolling it into a ball to make the rolling process easier.
  - When rolling in the bacon and parsley mixture, press down ever so slightly so that it sticks even when you remove the plastic.
  - Ingredients to prep ahead- Before you get started, cook and cool the bacon (if making from scratch), pull the cream cheese out of the fridge to soften, and chop the olives and parsley.
  - Leftovers and storage- You can store leftovers wrapped in plastic in the refrigerator for up to 1 week.

Nutrition