Description
This Taco Cheese Ball is a crowd-pleasing appetizer perfect for your next party. Creamy, cheesy, and bursting with taco-seasoned flavor, this easy no-cook recipe combines cream cheese, cheddar, Monterey Jack, and tangy sour cream with fresh veggies and taco seasoning. Rolled in crunchy crushed tortilla chips, it’s a flavorful, shareable snack ideal for dipping with chips or veggies.
Ingredients
Scale
Cheese Ball
- 16 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup taco seasoning (store-bought or homemade)
- 1/4 cup green onions, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup diced tomatoes (drained if using canned)
Coating & Garnish
- 1 cup crushed tortilla chips (for coating)
- Fresh cilantro, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Prepare Cream Cheese: In a large mixing bowl, add the softened cream cheese. Ensure it’s at room temperature for easy mixing.
- Beat Cream Cheese: Using a hand mixer or a spatula, beat the cream cheese until it’s smooth and creamy, approximately 1-2 minutes.
- Add Cheeses: Add the shredded cheddar cheese and Monterey Jack cheese to the bowl with the cream cheese.
- Add Sour Cream: Pour in the sour cream to add creaminess and tanginess to the mixture.
- Mix in Taco Seasoning: Sprinkle in taco seasoning and stir well to combine evenly throughout the mixture.
- Fold in Veggies: Gently fold in the chopped green onions, sliced black olives, and diced tomatoes until incorporated.
- Combine Mixture: Mix all ingredients thoroughly to ensure even distribution of flavors and textures.
- Shape Cheese Ball: Using hands or a spatula, form the mixture into a ball shape.
- Wrap Cheese Ball: Place a large piece of plastic wrap on a clean surface, scoop the cheese ball onto the center, then gather the wrap edges tightly around it.
- Refrigerate: Chill the wrapped cheese ball in the refrigerator for at least 2 hours or until firm.
- Unwrap: Remove the cheese ball from the plastic wrap after chilling.
- Prepare Coating: Spread crushed tortilla chips on a large plate, ready for coating the cheese ball.
- Coat Cheese Ball: Roll the firm cheese ball in the crushed tortilla chips, pressing gently to coat all sides evenly.
- Decorate: Sprinkle any leftover crushed chips on top of the coated cheese ball for extra texture.
- Transfer to Platter: Place the coated cheese ball onto a serving platter for presentation.
- Garnish: Optionally, garnish the cheese ball with fresh cilantro for added color and flavor.
- Serve: Serve the cheese ball alongside tortilla chips and fresh veggies for dipping.
- Store Leftovers: Store any remaining cheese ball in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth texture.
- Drain canned diced tomatoes well to prevent excess moisture in the cheese ball.
- Use fresh veggies or substitute ingredients according to preference (e.g., jalapeños for heat).
- The taco seasoning can be store-bought or homemade for customizable flavor.
- Serve immediately after coating for best texture and flavor.
- Leftovers keep well refrigerated but should be consumed within 3-4 days for freshness.
