Smokey Pub Cheeseball will be a holiday party favorite


Harmons Executive Chef Aaron Ballard, joined Midday to demo his Pub Cheeseball/Dip, and lots of fun party trays for the holidays.

Pub Cheeseball (Smokey)

Makes 30 ounces

Prep time: 10 minutes

Chill time: 30 minutes


1 cup Beehive Smoked Apple Walnut cheddar, fine-shredded

2 cups Cream cheese

1/3 cup Sour cream

1 tsp Dry mustard

1/2 tsp Cayenne pepper

1/2 tsp Ground white pepper

1/2 tsp Durango Hickory smoked salt

2/3 cup Mayonnaise

1 1/8 tsp Liquid smoke

1/2 tsp Hungarian Paprika

Method of Preparation

1. Place all ingredients except the Hungarian Paprika into a large mixing bowl and mix with whisk or paddle attachment on medium until smooth with cheese bits throughout

2. Scoop onto serving plate with a large white scoop to desired size.

3. Once all of the Cheese Balls are scooped dust the tops with the Hungarian Paprika.

4. Chill for 30 minutes and serve

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