Why choose between making guacamole or a cheese ball when you can have both? This guacamole cheese ball combines the best of both worlds.
I don’t know about you guys, but yesterday was on par with Thanksgiving for me in terms of belly full-ness. We hosted a potluck brunch and had a mimosa bar, eggs benedict casserole, sweet potato pancakes, fruit parfait, and Colombian Huevos con platano maduro. What does all of that have to do with a cheese ball? Honestly, absolutely nothing. I just felt the need to share.
This cheese ball was actually a part of yet another of our food-related gatherings – The Back to the Future movie marathon. Yes, 2 months later I am still posting things from that event. I think there’s only one left! I originally had planned on saving this one until closer to Cinco de Mayo, because duh guacamole, but when I saw National Cheese Ball Day on the food calendar I couldn’t not post it. It’s everything you love about guacamole and a cheese ball literally blended into one.
One year ago: Weekly Meal Plan: April 18-24
Two years ago: Spinach Artichoke Goat Cheese Ball
Three years ago: Rice Krispies Easter Bunny Cake
Four years ago: Apple Pie
GUACAMOLE CHEESE BALL
Makes 1 cheese ball
2 (8 oz.) packages reduced fat cream cheese, softened
1/2 cup crumbled cotija cheese, plus more for coating
1/2 lime, juiced
2 large avocados, peeled and diced
1 Roma tomato, chopped
1 small jalapeno, minced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 clove garlic, minced
Salt and pepper
- In a large bowl, blend together the cream cheese, cotija cheese and lime juice.
- Stir in avocado, tomato, jalapeno, red onion, cilantro and garlic. Season with salt and pepper to taste.
- Form into a ball with hands (refrigerate first if too soft). Wrap in plastic wrap, place in a bowl to hold it’ shape and refrigerate.
- When ready to serve, place more cotija in a shallow dish. Roll cheese ball cotija and serve with tortilla chips.
Source: Adapted from my Avocado Cheese Ball.