Olive and Thyme Cheese Ball

Olive and Thyme Cheese Ball I have often said that I have cheese running through my veins instead of blood.  I simply adore cheese in just about any form (stinky cheese, like Limburger, is the exception).  So I have been very excited about this month’s Improv Challenge, cheese and crackers.

Olive and Thyme Cheese Ball My mom has a fabulous cheese ball recipe and I am sure a week after this goes live I might actually find it.  She uses extra sharp cheddar and a hint of blue cheese, too.   It’s a really tasty appetizer.  However, as I was unable to find the exact recipe, I ventured out on my own and made this Olive and Thyme Cheese Ball.  My kids ate it on crackers and I enjoyed it with gluten free chips.  I also threw some onto a baked potato and a little more went into a scrambled egg.  Leftover cheese balls are really good as sandwich spreads, too.

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Olive and Thyme Cheese Ball
  • 8 oz cream cheese
  • 2 cups shredded mild Cheddar cheese
  • 1 2.25 oz can sliced black olives, drained
  • ¾ tsp ground thyme
  • 1 tsp onion powder
  • dried parsley for outside garnish
  • crackers or chips
  1. Mix the cream cheese, cheddar, thyme and onion powder until well combined.
  2. Stir in the olives.
  3. Form a ball and roll it in the dried parsley so it is completely covered.
  4. Wrap in plastic wrap and refrigerate until time to serve.
  5. Serve with crackers or chips.

Olive and Thyme Cheese Ball

Now let’s see what everyone else has made this month!

10 thoughts on “Olive and Thyme Cheese Ball

  1. when I was a kid, I visited my Aunt in Europe and all I wanted was “the stinky cheese!”

    This looks like such a fun take on the cheese ball, thanks for sharing!

  2. I don’t think I’ve ever tried a cheeseball that I didn’t like. The flavors in this one sound amazing. And I love your ideas for using the leftovers. Genius!

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