Chili Cheese Ball Spread Recipes

Steps:

• 1. Beat chili seasoning, cream cheese and salsa.
• 2. Shape into a ball and chill until firm.
• 3. Roll in shredded cheese and/or chopped nuts.
• 4. refrigerate at least 4 hours before serving

Steps:

• Mix together the chili, cream cheese, shredded sharp cheddar, and hot sauce until very well blended. Mound in a round bowl and shape into a ball-shape.
• Press chopped cilatnro all over surface if desired. Serve with crackers, tortilla chips, celery sticks; or even use as a sandwich filling.

Steps:

• 1. Place all ingredients in a large bowl, except for the chili powder. Note: You can change the cheeses to your liking....I like the combination of the three, especially the sharp cheddar. Also, if you're not into chili powder, roll in nuts. The chili powder is tasty though!
• 2. Mix well, until everything is thoroughly incorporated.
• 3. Shape into a ball or log shape. Roll into chili powder, or if easier sprinkle it on...I used a combo of chili powder and smoked paprika....
• 4. Cover and refrigerate until time to serve. Serve with your favorite crackers. Yum!

Steps:

• In a large bowl, beat the first 8 ingredients until blended. Cover and refrigerate until easily handled, about 45 minutes. , Shape into 2 balls; roll in parsley and pecans. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.

Steps:

• In bowl, combine all ingredients.
• Blend well.
• Place mixture on wax paper or plastic wrap.
• Wrap and form into ball.
• Chill for several hours.
• Serve spread with crackers.

Steps:

• Place first 8 ingredients in a food processor; if desired, add pepper flakes. Pulse just until combined (do not process until smooth)., Remove to a bowl; refrigerate, covered, at least 1 hour. Serve with crackers.

Steps:

• Combine first 6 ingredients in a medium bowl,mix well.
• Shape into 1 inch balls.
• Sprinkle chili powder in a large bowl,add cheese balls,and toss gently to coat.
• Cover and chill.

Steps:

• In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.

Steps:

• 1. Mix all together and set in fridge for at least 4 hours for flavors to meld. Serve with chips or crackers

Steps:

• Place Velveeta Cheese and cream cheese in large bowl. Let cheeses come to room temperature. Mix cheese together well. Add pecans, garlic powder and salt. Mix well.
• Shape into ball; roll in chili powder. Wrap in foil and chill until firm. Serve with crackers, chips, etc.
• Variation: Add one small can crushed pineapple, DRAINED very well when you add the pecans.

Steps:

• Preheat oven to 325° F.
• Heavily spray bottom and side of 9-inch springform pan with non stick cooking spray.
• Combine corn meal and chili powder; sprinkle over bottom and side of prepared pan.
• Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth; stir in chiles and 1/2 cup green onion.
• Pour half of batter into pan.
• Spoon 1 cup salsa over top of batter; sprinkle 1 1/2 cups cheddar cheese over salsa.
• Spread remaining batter over top of cheese.
• Bake for 55 to 60 minutes or until edges are set but center still moves slightly.
• Cool completely in pan on wire rack; remove side of springform pan.
• Spread remaining salsa over top; sprinkle with remaining cheese and green onion.
• If desired garnish with black olives and sour cream.
• Serve with tortilla chips, crackers, or sliced baguette.

Steps:

• In a large bowl, mix by hand cream cheese, Worcestershire sauce, onion powder, garlic powder, green onions, chili powder, Creole-style seasoning, Cheddar cheese, ham and creamy salad dressing. Form the mixture into one or more balls. Chill in the refrigerator at least 1 hour before serving.