Individual-sized cheese balls are an easy, make-ahead appetizer that’s perfect for game day, holiday gatherings, cocktail parties, or brunch with friends.
We love hosting friends and family over at our house, so obviously I’m constantly coming up with different hors d’oeuvres and finger foods for special occasions. Other popular appetizers our guests swoon over include my Crispy Cheesy Dill Pickle Chips, these Genoa Salami + Cream Cheese Stuffed Wontons, and this 5-Minute Whipped Ricotta Dip with Hot Honey.
WATCH HOW TO MAKE THEM ON THE GRAM!
WHY EVERYONE LOVES A GOOD CHEESE BALL:
- Pairs well with veggies, hearty crackers, and chips (I like kettle chips).
- A classic, low-maintenance, crowd-pleasing appetizer.
- The addition of chicken makes this more filling and protein packed.
- A delicious combination of both textures and flavors.
- I prefer to make mini cheese balls so guests can make their own individual plated servings with their desired dipping vessels.
- These little gems can be made up to 2 days in advance, making your life a little easier the day of your party or gathering.
INGREDIENTS FOR MY CAJUN CHICKEN CHEESEBALL:
- CREAM CHEESE: The base for all cheese balls, so go big and grab the full fat for this recipe. To make mixing easier, allow it to come to room temperature while prepping the other ingredients.
- CHICKEN: This recipe can be made with both ground chicken or shredded chicken, so go with whichever you prefer. I opted for ground chicken, as I like cooking it with blackening or Cajun seasoning for extra flavor. Springer Mountain Farms offers 99% fat free ground or 92% ground. I prefer the 93% for this dish.
- CAJUN OR BLACKENING SEASONING: This gives these cheese balls an extra little kick of flavor. My thought process behind this was “flavors of the bayou”.
- GARLIC POWDER: Because you always need a little garlic in your life.
- WORCESTERSHIRE SAUCE: Adds some depth with a touch of tangy and umami flavors.
- MILD CHEDDAR CHEESE: Always shred your own cheese for this recipe as it’ll provide the best taste and texture. This can be done with a simple box grater.
- GREEN ONIONS: For a pop of freshness.
- BELL PEPPER: Adding to the different textures and flavors here.
- CORN KERNELS: For a touch of sweetness within all the savory.
- CRACKERS: We used crushed Ritz here to give a little crunchy layer to the exterior. This is completely optional and if you’d like to use a different cracker or breadcrumbs… go for it.
WHAT TO SERVE THIS CHEESE BALL WITH:
- CELERY AND CARROTS: Always a good option for any occasion when you’re “dipping”. You could also use slice radishes, cucumbers, or even zucchini.
- CRACKERS: I served this with additional Ritz crackers, which I used on the exterior for coating. But feel free to serve them with any artisanal cracker or even pita chips.
- POTATO CHIPS: Like I mentioned, I was thinking of flavors of the bayou / Cajun gathering. So, we’ve got chicken, corn, peppers… gotta get the potatoes in there somewhere! Opt for a heartier variety; I like the Lays Kettle Cooked Chips for this dish.
HOW TO STORE CHEESE BALL RECIPES:
No matter what type of cheeseball you make, they can usually be made in advance and stored in the refrigerator until you’re ready to serve. If you’re making the individual-sized portions like I did, I placed mine in an airtight container in a single layer and refrigerated them. If you’re making one larger size cheese ball that everyone will dip into, go ahead and wrap the cheese ball in cling wrap and place in the refrigerator until you’re ready to plate it.
HOW LONG DO LEFTOVERS KEEP?
If you should have any leftover, go ahead and place the individual-sized in an airtight container or wrap the remainder of the larger cheese ball in cling wrap. Store in the refrigerator and consume within the next 1 – 2 days.
MORE RECIPES YOU’LL LOVE:
Individual Charcuterie Boards In A Jar
Spinach and Artichoke Hot Crab Dip
Crispy Cordon Bleu Chicken Bites
Fresh Herbs and Cream Cheese Veggie Dip
Buffalo Blue Cheese Garlic Knots
Grandma June’s Classic Spinach Dip
Cheesy Homemade Corn Dogs Spiked With Pickles
VIEW ALL RECIPES BY CLICKING HERE!
Mini Cajun Chicken Cheese Balls Platter
Ingredients
TO MAKE THE CAJUN CHICKEN CHEESE BALLS:
- 8 oz. Cream Cheese, softened
- 2 tbsp. Olive Oil
- 1 lb. Ground Chicken
- 2 tbsp. Blackening or Cajun Seasoning, divided
- 1/4 tsp. Garlic Powder
- 1 tsp. Worcestershire Sauce
- 2 oz. Mild Cheddar Cheese, grated (1/2 cup)
- 2 Green Onions, sliced
- 3/4 cup Chopped Bell Peppers
- 1/4 cup Corn Kernels
- 1/2 sleeve Ritz Crackers, crushed
SUGGESTED FOR SERVING:
- Celery
- Carrots
- Hearty Potato Chips
- Hearty Crackers
Instructions
- Set the cream cheese out on the countertop to come to room temperature while you prepare the other ingredients.
- Add oil to a large skillet over medium-high heat. Saute the chicken and 1 tablespoon of blackening or Cajun seasoning until fully cooked. Set aside in the refrigerator to cool for about 10 minutes.
- Add the cream cheese, remaining blackening or Cajun seasoning, garlic powder, Worcestershire, cheddar, green onions, bell peppers, and corn into a large mixing bowl along with the cooled chicken. Gently fold all ingredients together until well combined.
- Crush the crackers and pour them onto a plate. Take the cheese ball mixture and roll them into 16 mini cheese balls. Roll each cheese ball in the crushed crackers and set aside. Once all have been coated, place in the refrigerator in an airtight container if you’re prepping ahead.
- When you’re ready to serve, set the cheeseballs on a platter with the suggested serving suggestions.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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