My Mom’s Blue Cheese Ball recipe is straight out of 1955, but OMG it is super delish. And, who doesn’t love a retro vibe during cocktail hour?

I recommend using the best blue cheese you can get your hands on and crumble. Bargain basement cheese is not welcome here.

Upon mixing with my bare hands I realized I probably could have done this in the good ole’ Kitchenaid with the paddle attachment. But, my method was kind of fun. I went right in with the olives, but you are supposed to mix the other ingredients first, then the olives.

This is great to make for a to-do or a holiday as you can make it ahead – like an entire day or two ahead – and you know The Jersey Girl loves me a prepping situation. It just makes hosting events soooooo less stressful.

Serve with your fave cracker. Mom always did Triscuits, but I rocked out some bagel chips and they were pretty fab with it. The crowd – aka my fam – agreed. My mom also always decorated with a piece of plastic holly (I’m not kidding), but such things do not exist in my house.

I served this at Thanksgiving this year, and while I was expecting the dish would thrill Don and Betty Draper, they did not sashay through my door – just in my imagination.

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Blue Cheese Ball

Recipe by Susan LeiserCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Chilling Time

1-24

hours

Ingredients

• 8 oz. cream cheese, softened

• 8 oz. blue cheese

• 1/4 cup butter or margarine, softened

• 1 tsp. minced chives (or green part of a scallion)

• 1/3 cup chopped black olives, drained

• 1/4 cup chopped walnuts, optional

Directions

• Crumble blue cheese into a bowl.
• Mix with cream cheese, butter and chives. (I do this with my hands but you could use the paddle attachment on your mixer.) Then, mix in black olives.
• Form mixture into a ball.
• Roll ball in chopped walnuts, if desired. (I do not use walnuts as I have food allergies.)
• Place ball in wax paper and wrap it to set. Store in plastic container and refrigerate for at least an hour or up to a day before serving.
• Serve with crackers. Also goes well with carrots, cucumbers and celery.