This Blue cheese ball is a fitting addition to any table, any time of the year – summer, fall, winter or spring. It’s yummy with outdoor barbeque, elegant on a holiday table, and one of my favorite lunches. Just add a few crackers, some apple slices, and lunch turns into the best meal of the day.
Blue Cheese Ball
I received a gift of this cheese ball, along with the recipe many years ago from a beautiful lady who was an entertaining maven. I’ve served it at almost every family get-together since, and it’s a tradition when it’s my turn to host the neighborhood book club.
Mrs. Hammond’s Blue Cheese Ball
1 8 ounce package cream cheese
1 6 ounce package Blue Cheese, either crumbles or a wedge
1 medium sized clove of garlic, pressed or minced
1/4 teaspoon Worcestershire
1/8 teaspoon celery salt
Chopped pecans or walnuts
Bring cream cheese and Blue Cheese to room temperature.
Combine all ingredients except nuts.
Shape into a ball.
Refrigerate 24-36 hours
Before serving, roll in nuts until well-coated
To serve as a delicious spread for hamburgers or warm French bread, omit the nut coating, place in a serving dish and serve at room temperature.