Sun-dried Tomato & Basil Cheese Ball


Bet you just can’t eat one! This cheese ball is addictive. I made this as an appetizer for our Canadian Thanksgiving. Let’s just say, there were a lot of satisfied guests.

What you need:

  • 1 250g Philadelphia cream cheese
  • 2 green onions, chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1/4 fresh basil, loosely chopped
  • 2 cup shredded marble cheese
  • 1 tbs tomato pesto



  1. Allow cream cheese to soften at room temperature.
  2. Combine cream cheese, onions, red pepper, sun-dried tomatoes, basil, tomato pesto and 1 cup of shredded marble cheese.IMG_7387
  3. Mix well, by hand, forming it into a ball.
  4. Roll cheese ball in remainder of shredded cheese (1 cup) to make a layer around the outside. Top with basil, as a garnish.IMG_7433
  5. Refrigerate cheese ball for minimum of three hours to allow cheese ball to harden. I  usually will make my cheese balls the night before.
  6. Serve with your favourite crackers. I suggest Triscuits or rice crackers (for our gluten-free guests.)


I hope you will enjoy this, as much as we have!

2 thoughts on “Sun-dried Tomato & Basil Cheese Ball

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