Everything but the Bagel Cheeseball recipe by Heather Zoldak, Associate Executive Director, Harper College Educational Foundation
This recipe has become a favorite of the Harper Foundation staff. It’s a staple of office potlucks, and while we were all working remotely, our team held a virtual cooking class so they could learn how to make their own. We hope you enjoy it!
Serves 6-8
15 minutes
Ingredients
Filling:
-
- 1 (8 oz.) package cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons bacon bits, optional
- 2 teaspoons horseradish
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
-
- 2 tablespoons dried minced onion
- 2 tablespoons dried garlic
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 teaspoons coarse/sea salt
- bagel chips, garnish
- red onion, garnish, optional
Preparation
- In a large bowl or mixer, beat cream cheese until softened and fluffy. Add sour cream and mix until smooth.
- Fold in cheddar cheese, bacon bits (if using) and horseradish, then season with onion powder, garlic powder, salt and pepper.
- Transfer mixture to a large sheet of plastic wrap and roll into a ball, making sure to seal the edges.
- Place cheese ball in a bowl, then set in the fridge and let set. 1-2 hours.
- While cheese sets, whisk together topping ingredients (dried onion, garlic, poppy seeds, sesame seeds and sea salt) until combined.
- Remove cheese ball from refrigerator and unwrap, taking care that it keeps its shape.
- Roll cheese ball in topping ingredients until it’s completely coated. Serve with bagel chips, crackers, carrots, bell peppers, etc. Enjoy!
Additional Ingredients
-
- Saran Wrap
- Bagel chips, crackers, carrots, peppers, etc.