Spinach Artichoke Goat Cheese Ball

by Erin

Turn your favorite spinach artichoke dip into a cheese ball. This version incorporates goat cheese and bacon making it a cheese ball to be reckoned with.

Spinach Artichoke Goat Cheese Ball 2

Did you know that there is a calendar documenting every food holiday and that there is something to celebrate almost every day? Well if you’ve paid any attention to my blog you may have noticed that I tend to keep track of these things and tend to celebrate a few of them (I actually consult two different calendars because sometimes there is conflicting information). Today is no exception as it is national cheese ball day! And who doesn’t want to celebrate that?

Spinach Artichoke Goat Cheese Ball 1

Remember the most amazing spinach artichoke dip that I made? Well I certainly do and if you haven’t tried it yet you need to go do that ASAP. It was made extra special with the addition of goat cheese, which is never a wrong decision. I carried that over into this cheese ball and added yet another ingredient that you won’t be sorry for – bacon. Yes, your favorite spinach artichoke dip now comes in ball form and is coated with bacon and Parmesan cheese. You can thank me later, go make this now.

Spinach Artichoke Goat Cheese Ball 3

One year ago: Rice Krispies Easter Bunny Cake

Two years ago: Apple Pie


Makes 1 cheese ball



1 stick (1/2 cup) unsalted butter, room temperature

4 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 cloves garlic, minced

1 tsp dried oregano

1/8 tsp crushed red or cayenne pepper

Salt and pepper, to taste

3 oz. shredded Mozzarella cheese

3 oz. (about 1/2 cup) jarred artichoke hearts, drained and finely chopped

2 oz. (about 1/4 cup) frozen chopped spinach, thawed and squeezed of excess water


2 slices bacon, cooked and crumbled

1/2 cup shredded Parmesan cheese

1/2 tsp dried oregano

1/8 tsp crushed red or cayenne pepper


  1. In a medium bowl using a hand mixer, beat together the butter, cream cheese, goat cheese, garlic, oregano, red pepper, and salt and pepper. Stir in remaining ingredients until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
  2. In a wide shallow bowl mix together the bacon, Parmesan, oregano, and red pepper.
  3. Invert cheese into the bowl containing the coating.  Press the mixture all over the cheese ball.  Serve with crackers or crostini.

Source: Adapted from my Blue Cheese Ball and my Goat Cheese Spinach Artichoke Dip.

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Kayle (The Cooking Actress) April 20, 2015 - 7:23 pm

WHOOO CHEESE BALL DAY! Goat cheese? big fan/ bacon? obviously. Spinach & artichok? yepp. This combo is a triple threat!

Ala April 18, 2015 - 9:25 pm

I’m trying both–this dip and this awesome cheese ball, Erin! I love love love my dips, and let’s be honest–crackers are just vehicles through which we access the spread…

spiffycookie April 19, 2015 - 7:10 am

Too true

Sharana @ living The Sweet Life Blog April 17, 2015 - 10:46 am

oh this looks good! Perfect, for a wine and cheese night

spiffycookie April 17, 2015 - 1:04 pm

Mmm now I wish I had enjoyed it with a glass of wine. Guess I’ll just have to make another O:-)

Erin @ Miss Scrambled Egg April 17, 2015 - 10:44 am

I would be the first one to run over to this appetizer and dive right it. I love that combination of spinach and artichoke and have never seen it in the form of a cheese ball. LOVE THIS!


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