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Smoked Salmon Cheese Balls

Makes 2 cheese balls. Serves 12 to 16.
Time 4 hr 15 min
The classic cheeseball gets a boost of flavor from delicious smoked salmon. A very affordable crowd pleaser served with crackers, flatbread or pita chips.
Ingredients
  • 1 (8.0-ounce) package Changing Seas Norwegian Smoked Salmon, roughly chopped
  • 1 (8.0-ounce) package Neufchâtel cheese
  • 1/4 cup 365 Everyday Value Nonfat Plain Greek Yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 3 green onions, roughly chopped
  • 3/4 cup finely chopped flat-leaf parsely, divided
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Method

Put all ingredients except for parsley into a food processor and pulse until combined, but not perfectly smooth.

Transfer to a bowl, cover and chill until very cold, about 4 hours.

Arrange half of the parsley on a plate. Keeping half of the salmon mixture chilled, spoon the other half onto parsley, sprinkle parsley all over to coat and shape into a ball.

Repeat with remaining parsley and salmon mixture. (If you choose to make smaller cheese balls, keep the cheese mixture very cold and work quickly.) Cover and chill until ready to serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (8.0-ounce) package Changing Seas Norwegian Smoked Salmon, roughly chopped
  • 1 (8.0-ounce) package Neufchâtel cheese
  • 1/4 cup 365 Everyday Value Nonfat Plain Greek Yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 3 green onions, roughly chopped
  • 3/4 cup finely chopped flat-leaf parsely, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.