Skippy's Holiday Cheese Ball

My brother-in-law, Chip Wolf, makes this delicious cheese ball for all McCabe family gatherings. It’s so darn good, I don’t know what took me so long to ask him for the recipe. I’m glad Chip was happy to share!

Cheese Ball:

  • 1 8 oz block cream cheese, softened to room temperature
  • 1 jar Kraft Old English cheese
  • ½ pound bleu cheese, crumbled
  • ½ sweet onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Lawrys Season Salt
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • 1/8 cup pecan pieces

In an electric mixer using the paddle attachment beat cream cheese until smooth then add remaining ingredients and mix until thoroughly combined. Form cheese mixture into a ball using hands sprayed with nonstick cooking spray to prevent sticking.


  • 1 cup pecan pieces
  • 2 oz parsley flakes

Sprinkle cookie sheet or large piece of foil with parsley flakes and pecan pieces. Roll cheese ball in parsley and pecans to coat. Refrigerate for 2-3 hours or overnight. For serving, it’s best to allow cheese ball to sit at room temperature for about 20 minutes. Serve with buttery crackers.