Cheese Ball

Total Time
6 min
6 min
0 min
You couldn’t go to a party in the seventies without finding a cheese ball to dress up the appetizer table.


Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s), sharp variety

2% low fat cottage cheese

¾ cup(s), no-salt-added

Dijon mustard

1 Tbsp

Cayenne pepper


Fat free cream cheese

8 Tbsp, cut into quarters, at room temperature

Vegetable soup mix

9 oz

Fresh parsley

½ cup(s), fresh


  1. Pulse the cheddar cheese, cottage cheese, mustard, and cayenne in a food processor until very smooth, about 2 minutes. Add the cream cheese and soup mix; process until smooth, scraping down the sides of the bowl as needed. Scrape with a spatula onto a large sheet of plastic wrap.
  2. Wrap the plastic around the cheese mixture and shape it into a 4-inch ball or 7-inch-long log with your hands. Refrigerate until firm, at least 3 hours or overnight.
  3. Just before serving, sprinkle about half of the chopped parsley in a circle onto a sheet of plastic wrap. Unwrap the cheese ball or log and place on the parsley. Sprinkle the remaining parsley on top and press to help the leaves adhere. Carefully roll any uncoated areas in the loose parsley, and smooth the shape, if needed. Place on a serving plate and surround with cut-up vegetables of your choice. Yields 2 tablespoons per serving.


We’ve cut the fat but added flavor and texture with subtle spices and dried vegetables. Whether you shape it into a ball or a log, the mixture is soft and spreadable. For a somewhat firmer texture, substitute an equal amount of farmer cheese for the cottage cheese (it’s usually sold in brick form, like cream cheese, in the dairy case).Be sure to serve the cheese ball with plenty of crisp vegetables and a butter knife for spreading.