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Paula Dean Cheeseball Recipe

Paula Dean is a world-famous cookbook author, the owner of Paula Dean’s Kitchen, and the host of a cooking show called Paula Deen’s Cooking With Friends.

She has written several cookbooks, including her most famous Bake! collection.

Paula Dean’s cheeseball recipe is a delicious and easy-to-make appetizer.

Made with cream cheese, cheddar cheese, green onions, Worcestershire sauce, garlic, and other spices, this cheeseball is packed with flavor.

It’s perfect for parties and get-togethers and is sure to be a crowd favorite.

What ingredients do you need for Paula Dean’s cheeseball recipe?

  • Cream cheese: Cream cheese is a great ingredient for this recipe because it gives the cheeseball a smooth, creamy texture. You can use regular cream cheese or whipped cream cheese. Whichever you choose, make sure to use the full 16 ounces of cream cheese or it won’t set up properly.
  • Cheddar cheese: Cheddar cheese is another key ingredient in this recipe. Use a full 8 ounces of cheddar cheese or your cheeseball will turn out too dry. If you choose to use shredded cheddar, use 2 ounces per pound of cream cheese.
  • Garnish: Garlic and green onions are what make this cheeseball unique and special. Just chop up a large handful of each and add them to the cream cheese mixture. Use the same amount of green onions as you do garlic.
  • Worcestershire sauce: Worcestershire sauce is an ingredient that many people aren’t familiar with. It helps create that distinctive flavor profile found in Paula Dean’s cheeseball recipe.

How long does it take to make Paula Dean’s cheeseball recipe?

This cheeseball recipe is great for parties and get-togethers.

It’s easy to make, too!

You can make the entire Paula Dean’s cheeseball recipe in an hour and a half.

And, it’s even better if you make this appetizer ahead of time, so it’s ready to serve at your next party.

What type of cheese should you use for Paula Dean’s cheeseball recipe ?

The original recipe calls for regular cheddar cheese, but Paula Dean also offers a variation in her cookbook that calls for a sharp cheddar.

The sharp cheddar cheeseball is creamier and easier to work with than regular cheddar cheese, as it melts more easily.

You can use any kind of cheese you’d like in this recipe.

Cheddar, Swiss, or American are all good choices.

If you don’t have the time to slice your cheeses, you can buy pre-sliced cheeses, which will save you time when you’re ready to make your cheeseball.

Can Paula Dean’s cheeseball recipe be made ahead of time?

Of course!

You can prepare Paula Dean’s cheeseball recipe in advance.

Just add the ingredients to a large bowl and mix well.

Then, store the mixture in the refrigerator until you’re ready to cook it.

What other ingredients can be added to Paula Dean’s cheeseball recipe?

You don’t need any additional ingredients to make this cheeseball recipe.

However, you can add other ingredients to enhance the flavors and give it a more authentic feel.

Some suggestions include:

  • Pork rinds
  • Pepperoni
  • Sausage
  • Corned beef
  • Sriracha (hot chili sauce)

Adding additional ingredients like these is completely optional, but they can definitely add some extra flavor to this appetizer.

How long does Paula Dean’s cheeseball recipe need to chill before serving?

The recipe for Paula Dean’s cheeseball is simple and easy to follow, meaning you can make it in no time.

However, the longer the cheeseball stays in the fridge, the better it will taste.

The longer you chill the cheeseball, the more flavorful it will be.

The first cheeseball I made was delicious, but it wasn’t as great as the second one I made a few days later.

The second cheeseball I made was so good that I had to make a third one.

The longer the cheeseball sits in the fridge, the better it will taste.

How many servings does Paula Dean’s cheeseball recipe make?

It’s a very forgiving recipe, perfect for parties and gatherings.

You can double or triple the recipe to serve more people!

At Paula Dean’s Cooking with Friends, you can buy Paula Dean’s Cheeseball Recipe in a tin or as a small serving size in one large package.

Paula Dean's cheeseball recipe

Does Paula Dean’s cheeseball recipe require any baking?

No, Paula Dean’s cheeseball recipe does not require any baking.

The only cooking that is required to make this delicious appetizer is the frying of the green onions and the heating of the Worcestershire sauce as well as the cooking of the cream cheese.

What type of crackers go best with Paula Dean’s cheeseball recipe?

Paula Dean’s cheeseball recipe calls for store-bought crackers.

However, it is easy to make your own crackers using a simple recipe.

For example, you can use the recipe below.

What is the best way to store leftovers from Paula Dean’s cheeseball recipe?

These cheeseballs need to be kept in the refrigerator until you are ready to serve them.

Don’t freeze them, as they will become soggy.

The best way to store leftovers from Paula Dean’s cheeseball recipe is to store them in a covered container in your refrigerator.

The leftovers will last for up to five days.

If you do not have time to eat your leftover cheeseballs, you can also place them in a freezer-safe container and freeze them for up to three months.

Paula Dean's cheeseball recipe 1

Paula Dean’s cheeseball

Paula Dean's cheeseball recipe is a delicious and easy-to-make appetizer .
Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Course: Appetizer
Cuisine: American
Keyword: Paula Dean’s cheeseball
Servings: 3 people
Calories: 321kcal


  • 1 large pot


  • 3 cups shredded red cabbage
  • 20 small sticks carrots
  • 2 pimento-stuffed olives
  • 1 cut into 2 thin strips
  • 6 pitted green olives
  • 2 large tortilla chips
  • 1 whole pepperoncini pepper
  • green food coloring
  • 4 tablespoons room temperature butter
  • 1 tablespoon milk
  • 2 cups such as cheeses for tacos shredded mixed cheeses
  • 4 (8 oz) packages room temperature cream cheese
  • for serving assorted crackers
  • for serving assorted vegetables


  • Mixing bowl with milk, butter, and two packages of cream cheese should be scraped down several times. Use an electric mixer to blend and smooth out the mixture. Once everything is blended, add the cheese that has been shred. Wrap the bowl in plastic wrap and chill for at least 4 hours or up to 24 hours in the refrigerator.
  • The cold cheese mixture should be taken out of the fridge. Form the mixture into a cheese ball shape and place it on a sheet of wax paper. A serving dish should have three pieces of waxed paper placed around the edges, leaving the middle unfilled. Place the cheese in the middle of the dish, with the edges on the waxed paper and part of it directly on the surface. By doing this, you can prevent the dish from getting soiled as you prepare your food.
  • Whip the remaining softened cream cheese in a medium bowl until completely smooth. The whipped cream cheese should be applied to the head with a spatula. If it's not completely smooth, that's okay because it will give your goblin creepy skin.
  • When the chips are completely dry, push them into the cheese ball's sides to create ears. To create a nose, use a toothpick to skewer the pepperoncini and then fasten it to the top of the head. To create eyes, press the pimiento-stuffed olives into the head. Make eyebrows using the two red bell pepper pieces. Take the pepper triangles and place them inside the green olives' pits. The red pepper strips will act as spooky toenails, and the green olives will represent toes. Press the assembled olives into the bottom of the head to create the toes.
  • To create teeth, press the carrot sticks into the head. Leave some of them protruding to create ominous teeth. Your carrot sticks can be a variety of lengths and thicknesses. With a spatula, secure the head to the platter as you gently peel the waxed paper off. In order to create hair, lastly, press the cabbage into the top of the head.
  • Serve immediately with crackers and assorted vegetables.



Calories: 321kcal | Carbohydrates: 111g | Protein: 89g | Fat: 88g | Saturated Fat: 89g | Polyunsaturated Fat: 98g | Monounsaturated Fat: 21g | Trans Fat: 44g | Cholesterol: 32mg | Fiber: 23g | Sugar: 33g | Vitamin A: 34IU | Calcium: 114mg | Iron: 1mg
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