I’ve spent the whole weekend baking and meal prepping. Two different types of cookies, a fritatta, salad, soup, and two meals later—and I think I’m finally done.
I usually cook everything on the weekends, but I was in full force cook mode this weekend. The kitchen is my calming, serene place and I needed a bit of stress relief to soothe my old soul. My coworkers probably appreciated it too, since they got the bulk of the cookies this morning. I don’t usually do so much cooking on the weekends, but this was definitely needed.
Since I made so much stuff this weekend (and took a few days off for the holiday), I’m backed up almost a dozen recipes I need to get to y’all ASAP! This one is included—I actually made this last week for our Thanksgiving lunch at work.
I saw it in the Food Network magazine for this month and it just called my name. There’s a bagel shop here in town called Old School (they actually have multiple locations), and my most favorite bagel they do is the Everything bagel. I usually get it cold with lox, capers and cream cheese, but every now and then I’ll get it plain and spread plain cream cheese on top. I’m obsessed with their Everything bagels.
That’s why when I spotted some Everything seasoning at Trader Joe’s a few months ago I knew I had to buy it. I hadn’t even used it until I made this recipe. I guess it takes just the right inspiration to use a new ingredient, right?
If you’re not sure what Everything spice is, here’s the sitch: poppy seeds, dried onion flakes, dried garlic, black sesame seeds, salt and pepper. That’s it! It’s incredible, if not a little overpowering.
These miniature cheese balls are best served with pretzel sticks so you and your guests can skewer them with the salty snacks. You get a lot of flavor out of these bad boys, so you don’t need any seasoning in the cheese mixture! Just a dash of Worcestershire, hot sauce, and some lemon zest is all you need.
I’ve found that the reduced fat (or sometimes called Neufatchel) cream cheese is much softer and buildable than the full-fat version. You can really mold everything together much easier than you can regular cream cheese. Usually I’m a big proponent of full-fat products, but this is the one instance where I sway to the reduced fat version.
The Havarti with dill makes or breaks these mini snacks. ALWAYS go for Havarti with dill! It’s in my Top 5 of favorite cheeses…and could easily be my number one. The shredded cheese was the perfect addition for these mini cheese balls.
Mini Everything Cheese Balls
Cheese balls with Havarti, rolled in Everything seasoning.
- 2 (8 oz. each) package cream cheese, softened
- 1 1/2 cups shredded Havarti with dill
- 2 tsp. Worcestershire sauce
- Zest of 1/2 a lemon
- Dash of hot sauce
- 1 cup Everything seasoning (black sesame seeds, poppy seeds, dried onion, garlic, salt and pepper)
- In a large bowl, mix together softened cream cheese, Worcestershire sauce, lemon zest and hot sauce. Line a baking sheet with parchment paper. Roll cheese mixture into 1″ balls and place on prepared baking sheet. Chill until firm, about 1 hour.
- Pour Everything seasoning into a shallow dish. Roll cheese balls in seasoning so they’re covered all over. Serve with pretzel sticks.
In a large bowl, mix together softened cream cheese, Worcestershire sauce, lemon zest and hot sauce.
Line a baking sheet with parchment paper. Roll cheese mixture into 1″ balls and place on prepared baking sheet.
Chill until firm, about 1 hour.
Pour Everything seasoning into a shallow dish. Roll cheese balls in seasoning so they’re covered all over. Serve with pretzel sticks.