An effortless party food that blends creamy, smoky, and tangy flavors? Count me in! My Sauerkraut Bacon & Swiss Cheese Ball recipe is perfect for gatherings or casual snacking and will elevate your appetizer game.

The holidays are here and that means time spent with family and friends, enjoying the season and all it has to offer. If you are hosting, or maybe you were asked to bring something to a get-together, I have just the thing!

The Sauerkraut Bacon & Swiss Cheese Ball is a simple yet super impressive addition to any cheese plate or charcuterie board. With a delicious blend of flavors and minimal effort, this appetizer is sure to be a hit with the host as well as the guests. Truly a crowd-pleasing dish that will leave everyone asking for more.

This is a sponsored conversation I wrote on behalf of Frank’s Kraut®. The opinions and lifetime love of their sauerkraut are all my own.

What is Sauerkraut?

Sauerkraut is a fermented cabbage dish with origins in European cuisine appreciated not just for its taste but also for the probiotics it contains, which can be beneficial for gut health.

To make sauerkraut, cabbage is shredded and mixed with salt, promoting natural fermentation. The process takes a few weeks, and the cabbage develops a crisp texture and a tangy flavor. Sauerkraut is most commonly used as a condiment or side dish, but over the last 8 years, I have shown you so many ways to use sauerkraut in recipes!

Adding Sauerkraut to a Cheese Ball

Adding sauerkraut to this cheese ball recipe uniquely boosts its flavor, bringing a tangy taste that complements the creaminess of the cheese, creating a well-balanced flavor.

The sauerkraut adds a layer of sophistication to the dish, making each bite a flavorful combination of creaminess and zesty brightness.

What is a Cheese Ball?

A cheese ball is a popular appetizer originating in the mid-20th century in the United States. It is typically made with a base of softened cream cheese, combined with various herbs, spices, shredded cheese, and other flavorings.

The mixture is shaped into a ball and then coated with nuts, herbs, or bacon bits. It is commonly served with crackers, bread, or raw vegetables for dipping. The variations in ingredients give rise to a wide range of flavors, from savory to sweet, making the cheese ball a customizable and beloved addition to social occasions.

Who invented the Cheese Ball?

The cream cheese ball gained popularity during the 1950s and 1960s, a time when Philadelphia cream cheese became widely used for its smooth texture. The cheese ball concept likely evolved from the desire to showcase its creamy goodness in a shareable form at gatherings and cocktail parties.

Its convenience, and ability to prep it ahead of time made it a favorite among hosts and hostesses looking for easy yet impressive party snacks. To this day, cheese balls continue to be cherished at gatherings everywhere.

If you love this recipe, be sure to check out these awesome cheese ball recipes too: Red Velvet Cheese Ball, Dill Pickle Wrap Cheese Ball, and my Summer Sausage Cheese Ball.

Ingredients in this Cheese Ball Recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

cream cheese softened, full fat, or low-fat will both work in this recipe.
sliced green onion, divided between the inside and the outside of the ball.
minced fresh chives, divided between both the inside and outside.
real bacon bits, inside and out, I use the real bacon bits for convenience, but you can fry up your own and crumble it.
Swiss cheese, buy it pre-shredded or shred your own, it’s so much better!
Frank’s Kraut, drain to remove excess liquid.

How to Prepare this Sauerkraut Bacon & Swiss Cheese Ball

It couldn’t be easier to prepare this family-favorite recipe.

Take half of the green onion, fresh chives, bacon bits, and Swiss cheese and place them in a small bowl. Mix them and set them aside.

In a mixing bowl, whip the cream cheese until smooth.

Add in the sauerkraut, and remaining green onion, chives, bacon bits, and Swiss cheese.

Mix until combined.

Roll into a ball.

Lay a piece of plastic wrap on a flat surface. Pour half of the reserved mixture into the middle.

Place the cheese ball on top and sprinkle the remaining mixture over the top of the ball.

Using your hands roll the ball around, scooping up the bits and pressing them to the sides of the ball until it’s covered. wrap in the plastic wrap and place in the refrigerator for about 90 minutes.

Unwrap when you are ready to enjoy. Serve with crackers, raw veggies, or bread.

Store leftovers in the fridge in plastic wrap or an air-tight container. Consume within 4 days.

Love it? Pin it!

If you love this recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Tips and Tricks:

Softening the cream cheese to room temperature gives a smoother texture and will make blending in the other ingredients a snap.
Evenly distribute sauerkraut, bacon bits, and cheese for a consistent flavor in every bite.
Allowing the cheese ball to chill for at least 90 minutes enhances the flavors and helps it hold its shape.
Feel free to adjust the coating mixture to suit your preferences. More bacon bits for extra smokiness or extra Swiss cheese for a nuttier flavor.
Works great as a cheese log, too! Instead of a ball, roll into a longer “log” about 2″ in diameter.

FAQs:

Can I prepare this ahead of time? Absolutely! The cheese ball can be made a day in advance, giving the flavors ample time to develop. I recommend it!
Can I freeze the cheese ball? While it’s best enjoyed fresh, you can freeze the cheese ball for up to a month. Thaw it in the refrigerator before serving. Note: the texture of the cream cheese will change a bit in the freezer.
What if I don’t have all the ingredients? Easily substitute ingredients based on what you have on hand. Use other kinds of cheese, or use ham or salami in place of the bacon. Don’t be afraid to experiment.
Can I make a smaller portion? Certainly! This recipe is easy to cut in half to fit your needs. Another idea is to make mini cheese balls and place them on pretzel sticks.

Check out my Ultimate Guide to Sauerkraut & Everything Reuben & How to Reubenize Anything

Where To Buy Frank’s Kraut

You can find Frank’s Kraut at many local supermarkets or Grab some Frank’s Kraut on their website!

Sauerkraut, Bacon & Swiss Dip garnished with the green onions and bacon pieces — Sauerkraut Bacon & Swiss Dip

More Sauerkraut Appetizers to Enjoy

If you love this cheese ball recipe be sure to try out my Reuben Cheese Ball and this Cream Cheese Party Ball that also contains Frank’s Kraut.

When it comes to dips you are sure to love my Crock Pot Reuben Dip, pretzels with sauerkraut cheese sauce, Sauerkraut Bacon & Swiss Dip, and handhelds like my sauerkraut balls, Reuben won ton purses, and these steak and kraut pinwheels with caramelized onions never disappoint!

FRANK’S KRAUT

My love of Frank’s Kraut doesn’t just span years, it spans decades. It’s the only sauerkraut my family has ever eaten. Coming from Polish and German descent, that’s saying something, isn’t it?

You can find many fantastic sauerkraut recipes here on my blog, as well as on Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all of these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

So when you need a quick and easy appetizer that is sure to get rave reviews, this is just the thing! I can’t wait to hear what you think after you take your first bite!

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Overhead of Sauerkraut Bacon & Swiss Cheese Ball on a charcuterie board

5 from 3 votes

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