Sun-Dried Tomato Cheeseball

Why You’ll Love This Recipe

I love this recipe because it’s simple yet impressive. The sun-dried tomatoes give it a slightly sweet and tangy note that pairs perfectly with the cheeses. I also enjoy how versatile it is I can serve it with breadsticks, crackers, or even fresh vegetables. It’s a make-ahead appetizer that saves me time while still delivering amazing flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package (8 ounce) cream cheese softened
1/2 cup sour cream
1 cup finely shredded mozzarella
1/2 cup freshly grated parmesan
1/2 cup chopped oil-packed sun-dried tomatoes drained and blotted (to remove excess oil)
1/2 cup seasoned breadcrumbs
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon red pepper flakes
Thin crisp breadsticks and crackers for serving

Directions

1. I start by mixing the cream cheese, sour cream, mozzarella, parmesan, and sun-dried tomatoes in a large bowl until everything is well combined.
2. I shape the mixture into a ball, then cover it with plastic wrap and chill it in the refrigerator for at least 1 hour so it firms up.
3. In a shallow dish, I combine the seasoned breadcrumbs, oregano, paprika, and red pepper flakes.
4. I roll the chilled cheeseball in the breadcrumb mixture until it’s completely coated.
5. I transfer the cheeseball to a serving plate and pair it with thin breadsticks and crackers.

Servings and Timing

This recipe makes about 8 servings. It takes me around 15 minutes to prepare and 1 hour of chilling time before it’s ready to serve.

Variations

Sometimes I add chopped fresh herbs like basil or parsley for extra freshness. I also like to swap mozzarella with provolone for a slightly sharper taste. If I want a smoky twist, I use smoked paprika instead of regular. For a spicier version, I increase the red pepper flakes.

Storage/Reheating

I store the cheeseball in an airtight container in the refrigerator for up to 4 days. Since it’s a cold appetizer, I don’t reheat it. If I want to prepare it ahead of time, I keep it wrapped in plastic wrap and only roll it in the breadcrumb mixture right before serving.

FAQs

Can I make the cheeseball ahead of time?

Yes, I usually prepare it a day in advance and roll it in breadcrumbs just before serving.

Can I freeze this cheeseball?

I don’t recommend freezing it because the texture of the cream cheese and sour cream can change.

What crackers go best with this cheeseball?

I like to use thin, crisp crackers or breadsticks that won’t overpower the flavors.

Can I use low-fat cream cheese?

Yes, I can, but I prefer full-fat for the best creamy texture.

How do I prevent the cheeseball from being too soft?

I make sure to chill it long enough before coating and serving.

Can I use fresh tomatoes instead of sun-dried?

No, fresh tomatoes add too much moisture and won’t give the same flavor.

How spicy is this cheeseball?

It has a mild kick from the red pepper flakes, but I can always adjust the amount to my liking.

Can I use panko breadcrumbs instead of seasoned breadcrumbs?

Yes, but I usually add extra seasoning if I use plain panko.

What’s the best way to shape the cheeseball?

I use plastic wrap to help mold it into a round ball without it sticking to my hands.

Can I serve this with vegetables instead of crackers?

Yes, I often serve it with carrot sticks, celery, or bell pepper slices for a lighter option.

Conclusion

I love how this Sun-Dried Tomato Cheeseball combines creamy, cheesy goodness with tangy tomatoes and a flavorful coating. It’s quick to prepare, easy to make ahead, and always disappears fast at parties. Every bite is full of bold flavor, and it never fails to impress my guests.

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