Spinach Artichoke Goat Cheese Ball

Turn your favorite spinach artichoke dip into a cheese ball. This version incorporates goat cheese and bacon making it a cheese ball to be reckoned with.

Did you know that there is a calendar documenting every food holiday and that there is something to celebrate almost every day? Well if you’ve paid any attention to my blog you may have noticed that I tend to keep track of these things and tend to celebrate a few of them (I actually consult two different calendars because sometimes there is conflicting information). Today is no exception as it is national cheese ball day! And who doesn’t want to celebrate that?

Remember the most amazing spinach artichoke dip that I made? Well I certainly do and if you haven’t tried it yet you need to go do that ASAP. It was made extra special with the addition of goat cheese, which is never a wrong decision. I carried that over into this cheese ball and added yet another ingredient that you won’t be sorry for – bacon. Yes, your favorite spinach artichoke dip now comes in ball form and is coated with bacon and Parmesan cheese. You can thank me later, go make this now.

One year ago: Rice Krispies Easter Bunny Cake

Two years ago: Apple Pie

SPINACH ARTICHOKE GOAT CHEESE BALL

Makes 1 cheese ball

Ingredients:

BALL

1 stick (1/2 cup) unsalted butter, room temperature

4 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 cloves garlic, minced

1 tsp dried oregano

1/8 tsp crushed red or cayenne pepper

Salt and pepper, to taste

3 oz. shredded Mozzarella cheese

3 oz. (about 1/2 cup) jarred artichoke hearts, drained and finely chopped

2 oz. (about 1/4 cup) frozen chopped spinach, thawed and squeezed of excess water

COATING

2 slices bacon, cooked and crumbled

1/2 cup shredded Parmesan cheese

1/2 tsp dried oregano

1/8 tsp crushed red or cayenne pepper

Directions:

1. In a medium bowl using a hand mixer, beat together the butter, cream cheese, goat cheese, garlic, oregano, red pepper, and salt and pepper. Stir in remaining ingredients until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. In a wide shallow bowl mix together the bacon, Parmesan, oregano, and red pepper.
3. Invert cheese into the bowl containing the coating.  Press the mixture all over the cheese ball.  Serve with crackers or crostini.

Source: Adapted from my Blue Cheese Ball and my Goat Cheese Spinach Artichoke Dip.

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