Olive Cheese Balls: The Ultimate Party Appetizer Recipe

Chicken Marsala Crockpot: Imagine coming home after a long day to the rich, savory aroma of tender chicken simmering in a luscious, wine-infused sauce. Sounds divine, doesn’t it? This isn’t just a weeknight dinner; it’s an experience, and it’s all thanks to the magic of your slow cooker!

Chicken Marsala, traditionally a pan-fried dish hailing from Sicily, has graced tables worldwide with its elegant simplicity. The combination of tender chicken cutlets, earthy mushrooms, and the sweet, fortified Marsala wine creates a symphony of flavors that’s both comforting and sophisticated. But let’s be honest, sometimes we crave that incredible taste without the fuss of standing over a hot stove.

That’s where our Chicken Marsala Crockpot recipe comes in! People adore this dish because it delivers all the classic flavors of Chicken Marsala with minimal effort. The slow cooker transforms the chicken into incredibly tender pieces, allowing the Marsala wine to deeply infuse every bite. It’s the perfect balance of convenience and gourmet taste, making it a family favorite that’s sure to impress. Plus, who doesn’t love the ease of a one-pot meal? Get ready to savor the deliciousness!

this Recipe

Ingredients:

• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 4 ounces cream cheese, softened
• 1/2 cup all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick!)
• 1/2 cup chopped green olives, pimento-stuffed
• 1/2 cup butter, softened
• 1 cup finely chopped pecans

Preparing the Olive Cheese Ball Dough

Alright, let’s get started! The key to amazing olive cheese balls is a well-mixed dough. Don’t rush this part!

1. Combine the Cheeses: In a large mixing bowl, combine the shredded cheddar cheese and softened cream cheese. Make sure your cream cheese is truly softened; otherwise, you’ll end up with lumps. I like to leave mine out on the counter for at least an hour before starting. Use an electric mixer (handheld or stand mixer) to beat the cheeses together until they are smooth and creamy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
2. Add the Dry Ingredients: In a separate small bowl, whisk together the flour, garlic powder, paprika, and cayenne pepper (if using). Whisking ensures that the spices are evenly distributed throughout the flour. This prevents any pockets of intense flavor in your cheese balls. Gradually add the dry ingredients to the cheese mixture, beating on low speed until just combined. Be careful not to overmix, as this can make the cheese balls tough.
3. Incorporate the Butter: Add the softened butter to the cheese and flour mixture. Again, make sure your butter is softened but not melted. Beat on low speed until the butter is fully incorporated and the dough is smooth. This might take a few minutes, so be patient. Scrape down the sides of the bowl as needed.
4. Mix in the Olives: Gently fold in the chopped green olives. I like to use a rubber spatula for this step to avoid overmixing. Make sure the olives are evenly distributed throughout the dough. If you’re not a fan of green olives, you can substitute them with black olives or even a combination of both. Just make sure they are pitted and chopped.
5. Chill the Dough: This is a crucial step! Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or even better, for an hour. Chilling the dough makes it easier to handle and prevents the cheese balls from spreading too much during baking. The longer you chill it, the easier it will be to roll. I sometimes even chill it overnight!

Rolling and Coating the Cheese Balls

Now for the fun part – rolling and coating! This is where your cheese balls start to take shape.

6. Prepare the Pecans: Place the finely chopped pecans in a shallow dish or bowl. Make sure the pecans are finely chopped; otherwise, they won’t adhere well to the cheese balls. You can use a food processor to chop the pecans, but be careful not to over-process them into a powder.
7. Shape the Cheese Balls: Remove the chilled dough from the refrigerator. Using a small cookie scoop or a spoon, scoop out about 1 tablespoon of dough at a time. Roll the dough between your palms to form a smooth ball. If the dough is sticking to your hands, you can lightly dampen your hands with water.
8. Coat with Pecans: Roll each cheese ball in the chopped pecans, pressing gently to ensure the pecans adhere to the surface. Make sure the entire cheese ball is coated with pecans. This gives them a lovely nutty flavor and a beautiful presentation.
9. Arrange on Baking Sheet: Place the coated cheese balls on a baking sheet lined with parchment paper. The parchment paper prevents the cheese balls from sticking to the baking sheet and makes cleanup a breeze. Leave a little space between each cheese ball to allow for even baking.
10. Chill Again (Optional but Recommended): For best results, chill the formed cheese balls for another 15-20 minutes before baking. This helps them hold their shape even better in the oven.

Baking the Olive Cheese Balls

Time to bake these little beauties! Keep a close eye on them to prevent burning.

11. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven is fully preheated before placing the cheese balls in the oven.
12. Bake: Bake the cheese balls for 12-15 minutes, or until they are lightly golden brown. Keep a close eye on them, as they can burn easily. The baking time may vary depending on your oven, so start checking them at 12 minutes.
13. Cool: Remove the baking sheet from the oven and let the cheese balls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the baking sheet and allows them to firm up slightly.

Serving and Storing

Almost there! Now for the best part – enjoying your delicious olive cheese balls!

14. Serve: Serve the olive cheese balls warm or at room temperature. They are perfect as an appetizer for parties, gatherings, or even as a snack. I love serving them with crackers, vegetables, or even just on their own.
15. Store: Store any leftover cheese balls in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To freeze, place the cooled cheese balls in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They can be frozen for up to 2 months. To thaw, simply place them in the refrigerator overnight.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, pepper jack, or even a smoked cheddar would be delicious.
• Nut Variations: If you’re not a fan of pecans, you can use walnuts, almonds, or even pistachios.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dough for extra heat.
• Herb Infusion: Mix in some finely chopped fresh herbs like rosemary, thyme, or chives for added flavor.
• Olive Options: Experiment with different types of olives, such as Kalamata olives or Castelvetrano olives. Just make sure they are pitted and chopped.
• Make Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature slightly before rolling.
• Freezing Unbaked Cheese Balls: You can also freeze the unbaked cheese balls. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time.

Enjoy!

I hope you enjoy making and eating these delicious olive cheese balls as much as I do! They are always a hit at parties and are so easy to make. Don’t be afraid to experiment with different flavors and variations to create your own signature cheese ball recipe.

Conclusion:

Okay, friends, let’s be honest – you’ve read this far, and that means you’re at least a little intrigued by these Olive Cheese Balls. But let me tell you, intrigued is just the tip of the iceberg! These aren’t just any appetizer; they’re a flavor explosion waiting to happen, a guaranteed crowd-pleaser, and surprisingly simple to make. Seriously, from start to finish, you’re looking at minimal effort for maximum deliciousness. And that, my friends, is a win-win in my book.

Why are these a must-try? Well, first, there’s the texture. That perfectly crisp exterior gives way to a soft, cheesy, olive-studded interior that’s just divine. Then there’s the flavor – the salty olives, the sharp cheddar, the subtle tang of cream cheese, all working together in perfect harmony. They’re savory, satisfying, and utterly addictive. I’ve brought these to countless parties, and they’re always the first thing to disappear. Trust me, you’ll be fielding requests for the recipe before you know it!

But the best part? They’re incredibly versatile! While I’ve shared my go-to recipe, feel free to get creative. Want a little kick? Add a pinch of red pepper flakes to the dough. Prefer a milder flavor? Use a blend of cheddar and Monterey Jack. You can even experiment with different types of olives – Kalamata olives would add a rich, briny flavor, while Castelvetrano olives would offer a buttery, mild taste. And for serving, the possibilities are endless! They’re fantastic on their own as a simple appetizer, but they also pair beautifully with a variety of dips. Think creamy ranch, spicy sriracha mayo, or even a tangy honey mustard. You could also serve them alongside a charcuterie board for a more substantial spread. For a festive touch, roll them in finely chopped pecans or walnuts before baking. The nutty flavor complements the cheese and olives perfectly.

Serving Suggestions and Variations:

• Dips: Ranch, sriracha mayo, honey mustard, or a simple marinara sauce.
• Cheese Variations: Monterey Jack, Gruyere, or even a smoked Gouda for a deeper flavor.
• Olive Variations: Kalamata, Castelvetrano, or even stuffed olives for an extra surprise.
• Nutty Coating: Roll in finely chopped pecans, walnuts, or almonds before baking.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dough.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of these Olive Cheese Balls. I promise you won’t be disappointed. And once you’ve tried them, I’d absolutely love to hear about your experience! Did you make any variations? What dips did you serve them with? What was the reaction from your friends and family? Share your photos and stories in the comments below – I can’t wait to see what you create! Happy baking, and happy snacking!

I’m confident that this recipe will become a staple in your appetizer repertoire. It’s easy, delicious, and always a hit. So go ahead, give it a try, and let me know what you think. I’m excited to hear all about your Olive Cheese Ball adventures!