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spinach cheese ball

Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

Here is a little change up from spinach dip, to spinach cheese ball. You could use a different cheese other than Cheddar, but it probably has the most noticeable flavor. This recipe gives you options for using regular or reduced-fat products. THIS IS TO BE MADE THE DAY BEFORE SERVING! REFRIGERATE OVERNIGHT!

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yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For spinach cheese ball

  • REFRIGERATE OVERNIGHT, WHEN MADE
  • chill time, is not included in prep time.
  • 1 pkg
    (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 2 pkg
    (8 oz. each) cream cheese, softened (regular or reduced-fat neufchatel)
  • 1 can
    (4 oz.) water chestnuts, drained and chopped
  • 1
    (.4 oz) packet dry vegetable soup mix
  • 2 Tbsp
    mayonnaise or light mayonnaise
  • 1 c
    finely shredded cheddar cheese (regular or 2% reduced-fat)
  • 1/2 c
    walnuts, chopped

How To Make spinach cheese ball

  • 1
    In a large bowl, mix together the first 6 ingredients, until well blended. Form into a ball, and roll in chopped walnuts. If mixture is too soft, to form a ball, refrigerate for about 30 minutes to set up. Wrap the cheese ball in plastic wrap, and REFRIGERATE OVERNIGHT, to blend flavors, before serving with your favorite crackers and vegetables. Makes 8 servings.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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