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Keto Appetizers

Spinach and Gorgonzola Cheese Ball

I love bringing this spinach and Gorgonzola cheese ball to gatherings because it's so simple yet always impresses. The creamy tang of Gorgonzola pairs beautifully with spinach, and the almond coating adds a lovely crunch. It's a keto-friendly appetizer that disappears fast!

15 min Prep time 0 min Cook time 15 min Total time 8 Servings 330 Calories
Spinach and Gorgonzola Cheese Ball

Ingredients

  • (8 ounce) packages cream cheese, softened
  • (10 ounce) package frozen chopped spinach, thawed and drained
  • ounces crumbled Gorgonzola cheese
  • /2 cup slivered almonds

Instructions

  1. Step 1

    Start by ensuring your cream cheese is nicely softened so it blends easily. In a large mixing bowl, stir together the cream cheese and thoroughly drained spinach until well combined. I like to really mix it until no streaks of cheese remain. Next, gently fold in the crumbled Gorgonzola, being careful not to overwork the mixture—you want little pockets of that sharp flavor throughout. Shape the mixture into a ball using your hands or a spatula, then place it on a piece of plastic wrap. Roll the ball in the slivered almonds, pressing them lightly so they adhere. Wrap the cheese ball tightly in plastic wrap and refrigerate for at least an hour until firm. Before serving, I let it sit at room temperature for 10 minutes to soften slightly for easier spreading.

Chef's Tip

Always drain the spinach very well—excess moisture will make the cheese ball soggy. I squeeze it in a clean kitchen towel to get it as dry as possible.

Storage Tips

Keep any leftovers tightly wrapped in the fridge for up to 5 days. Let it come to room temperature for 15 minutes before serving again for the best texture.

Variation Tips

Swap Gorgonzola with blue cheese for a milder tang, or use pecans instead of almonds for a buttery crunch. Serve with celery sticks, cucumber rounds, or keto crackers for dipping.

Frequently Asked Questions