Guacamole Cheese Ball

by Erin

Why choose between making guacamole or a cheese ball when you can have both? This guacamole cheese ball combines the best of both worlds. 

Guacamole Cheese Ball 1

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.

Guacamole Cheese Ball 2

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


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

Tortilla chips


  1. In a large bowl, blend together the cream cheese, cotija cheese and lime juice.
  2. Stir in avocado, tomato, jalapeno, red onion, cilantro and garlic. Season with salt and pepper to taste.
  3. 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.
  4. 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.


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[…] with carnitas and homemade salsa, cactus pretzels (green chocolate covered with toasted coconut), guacamole cheese ball (recipe to be shared closed to Cinco de Mayo), these cookies, and a margarita that I will be […]

Vivian | stayaliveandcooking April 17, 2017 - 6:38 am

A mimosa bar?! What a fab idea! Sounds like you had quite the Easter spread, and it probably was rather amazing. Ours was a little more like a regular Sunday breakfast, but totally fine as well!
We loooove guacamole and anything cheese, so this one’s perfect for us. Can’t wait to give it a shot!

spiffycookie April 17, 2017 - 7:54 am

Heck yea! We had 3 kinds of juice to mix with (orange, peach-mango, blueberry-pomegranate) and various fruit garnishes (blood orange, strawberry, pineapple). It’s fun doing potlucks with my friend group because we have a good mix of backgrounds. Regular breakfasts are delicious too though, they are classics for a reason. And I hope you try this cheese ball!


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