Description
This Taco Cheese Ball is a crowd-pleasing, flavorful appetizer perfect for parties and gatherings. Creamy cream cheese blended with shredded cheddar and Monterey Jack, mixed with zesty taco seasoning, fresh veggies, and coated in crunchy tortilla chips makes for an irresistible party snack served best with tortilla chips and fresh veggies.
Ingredients
Scale
Cheese Mixture
- 16 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup taco seasoning (store-bought or homemade)
- 1/4 cup green onions, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup diced tomatoes (drained if using canned)
Coating and Serving
- 1 cup crushed tortilla chips (for coating)
- Fresh cilantro, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Prepare cream cheese: In a large mixing bowl, add the softened cream cheese at room temperature for easy mixing.
- Beat cream cheese: Using a hand mixer or spatula, beat the cream cheese until smooth and creamy, about 1-2 minutes.
- Add shredded cheeses: Mix in the shredded cheddar and Monterey Jack cheese until evenly combined.
- Add sour cream: Pour in the sour cream to enhance creaminess and add tang.
- Mix seasoning: Sprinkle in the taco seasoning, mixing thoroughly to distribute the flavors evenly.
- Fold in veggies: Gently fold in the chopped green onions, sliced black olives, and diced tomatoes.
- Combine thoroughly: Mix everything until the ingredients are well combined into a uniform mixture.
- Shape cheese ball: Using your hands or a spatula, form the mixture into a compact ball shape.
- Wrap cheese ball: Place a large piece of plastic wrap on a clean surface and scoop the cheese ball onto the center.
- Wrap tightly: Gather the edges of the plastic wrap to securely wrap the cheese ball into a tight parcel.
- Chill: Refrigerate for at least 2 hours or until firm to let flavors meld and the ball to set.
- Unwrap ball: Remove the cheese ball from the refrigerator and unwrap the plastic.
- Prepare coating: Spread crushed tortilla chips evenly on a large plate.
- Coat cheese ball: Roll the chilled cheese ball in the crushed tortilla chips, pressing gently to fully coat all sides.
- Add extra topping: Sprinkle leftover crushed chips on top for additional texture and visual appeal.
- Transfer to platter: Place the coated cheese ball on a serving platter ready for presentation.
- Garnish: Garnish with fresh cilantro, if desired, for a fresh, vibrant touch.
- Serve: Present with tortilla chips and fresh veggies for dipping to your guests.
- Store leftovers: Keep any remaining cheese ball covered in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Drain canned tomatoes well to prevent excess moisture that can make the cheese ball too soft.
- Use freshly crushed tortilla chips for the best crunch and flavor coating.
- This cheese ball keeps well refrigerated for up to 3-4 days—wrap tightly to prevent drying out.
- For a spicier variation, add some chopped jalapeños or a dash of hot sauce to the cheese mixture.
