When I originally shared my mom’s Family Favorite Cheeseball recipe a couple of years ago, I remember thinking that I was really bummed that I couldn’t figure out how to swap out the cream cheese for plain Greek Yogurt. I wanted the protein content to be really high and also for it to be lower fat, but I knew that the Greek Yogurt wouldn’t be the right consistency and that it wouldn’t really be a ball so much as it would be a soupy mess.
On to the tastiness!
32 Oz Container of Chobani Plain Greek Yogurt, (That has been strained through cheesecloth over night in the refrigerator. See below for instructions w/photos.)
1 & ½ Cups Cheddar Cheese, Grated (medium or mild)
1 Package of Ranch Dressing Mix (or 2 T My Ranch Mix)
1 Can Olives, Chopped
1 T Grated Garlic (½ T if you need to use powdered)
½ Medium Onion, Finely Chopped
Combine all ingredients in a large bowl. Mix well. Separate mixture into three balls. Then roll in chopped nuts, I use pecans. I serve it with Whole Wheat Ritz crackers, but it’s good with many different kinds! I think that it tastes best a few hours after preparation as the flavors have had time to blend. Keep covered and refrigerate!
As usual, if you’d like to see some photos and get tips to simplify the process, read on: