Smoked Salmon Cheese Ball
This Smoked Salmon Cheese Ball recipe is simple to make and a crowd pleaser. The combination of smoked salmon, cream cheese, and herbs pairs well with crackers, vegetables, or bread.
Servings: 16 servings
Ingredients
- 8oz. Smoked salmon flaked
- 1 (8oz.) cream cheese softened
- 1 tsp sour cream
- ½ onion diced finely
- 1 tsp dill weed
- ¼ tsp garlic powder
- ¼ tsp lemon pepper
- 1 tsp hot sauce
- 1 cup pecans crushed
Instructions
- In a bowl add smoked salmon, cream cheese, sour cream, onion, hot sauce and seasonings. Mix together with an electric mixer or stand mixer on low until well combined.
- Shape the mixture into a ball using plastic wrap to help mold it into a round shape. Then wrap the cheese ball tightly in the plastic wrap and refrigerate for 30 minutes to allow it to firm up.
- After chilling, unwrap the cheese ball from the plastic wrap and gently roll it in crushed pecans until covered.
- Place on a serving platter surrounded by crackers or fresh veggies for dipping.
Notes
- Refrigerator: Wrap the cheese ball tightly in plastic wrap and place in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap tightly with plastic wrap and store in the freezer for up to 4 weeks. Thaw in fridge overnight before serving.
