Recipe Image

Smoked Salmon Cheese Ball

  • 15 m
  • 1 h 15 m
Jamie Vespa MS RD
“Blanketed in chopped nuts and zesty chives, this cheese ball is festive enough for even the most discerning party guests. Serve with sturdy crackers or toasted baguette slices for easy spreading.”


    • 6 ounces reduced-fat cream cheese, softened
    • 6 ounces smoked salmon (lox-style), finely chopped
    • ½ cup shredded extra-sharp Cheddar cheese
    • ¼ cup whole-milk plain Greek yogurt
    • 3 tablespoons thinly sliced scallions
    • 2 tablespoons chopped fresh dill
    • 1 tablespoon chopped chives plus 2 teaspoons, divided
    • 1 teaspoon lemon zest
    • ⅓ cup finely chopped pecans or almonds


  • 1 Combine cream cheese, salmon, Cheddar, yogurt, scallions, dill, 1 tablespoon chives and lemon zest in a medium bowl.
  • 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the mixture into a ball, then completely wrap in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days.
  • 3 Just before serving, combine pecans (or almonds) and the remaining 2 teaspoons chives in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019