Olive Cheese Balls
This easy recipe for mini olive cheese balls coated in savory cracker crumbs makes the perfect appetizers for a Christmas party, New Year’s party or any get-together!
Ingredients
- 20 olives (pitted, see note 1)
- 8 ounces cream cheese (225 grams)
- 3.5 ounces cheddar cheese (finely shredded, 100 grams)
- 1 tablespoon dried oregano
- 7 crackers (see note 2)
Instructions
- Place 20 olives onto 2 sheets of paper kitchen towel and set aside. The towel will soak up any excess moisture.
- In a bowl, mix together cream cheese, grated/shredded cheese and dried oregano until well combined. Use about a teaspoon of the mixture to coat one olive with it.
- When done, roll it into a ball. Repeat until you have used up all the mixture.
- Crush the crackers either using a food processor or a Ziploc bag and rolling pin. Pour the crumbs into a bowl. Coat each ball in the mixture and place onto a plate.
- Chill in the fridge for at least 1 hour (up to overnight) before serving. When chilling them in the fridge overnight, I prefer placing them in an airtight container or covering them with plastic wrap.
- Enjoy!
Notes
- Olives - you can use black or green olives but for more flavor, I recommend using stuffed olives.
- Crackers of your choice, like Ritz crackers. Crackers can be substituted with walnuts or pecans.
- You should get somewhere between 20-24 balls out of this recipe. The number will depend on how much of the mixture you will use per ball.
- These can be made the night ahead and stored in an air-tight container in the fridge until the following day.
- If you find the mixture too soft to your liking, add more grated cheddar.
Nutrition
Calories: 72kcal (4%)Carbohydrates: 2g (1%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mg (5%)Sodium: 140mg (6%)Potassium: 25mg (1%)Fiber: 0.3g (1%)Sugar: 1g (1%)Vitamin A: 222IU (4%)Vitamin C: 0.01mgCalcium: 54mg (5%)Iron: 0.2mg (1%)
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