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Sun-Dried Tomato Cheeseball

Course: Appetizer
Cuisine: American
Servings: 10 people
Prep Time 15 mins
No matter the time of year, the bright and bold flavors of this Sun-Dried Tomato Cheeseball Recipe are sure to delight your guests. It's the perfect autumn appetizer!


  • 1 (8 ounce) package cream cheese - softened
  • 1/2 cup sour cream
  • 1 cup finely shredded mozzarella
  • 1/2 cup freshly grated parmesan
  • 1/2 cup chopped oil-packed sun-dried tomatoes - drained and blotted (to remove excess oil)
  • 1/2 cup seasoned breadcrumbs
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 tablespoon red pepper flakes
  • Thin crisp breadsticks and crackers for serving


  • In a bowl, mix together the cream cheese, sour cream, mozzarella, parmesan, and sun-dried tomatoes. Form the mixture into a ball, wrap with plastic wrap, and chill for an hour.
  • Meanwhile, in a small bowl, mix together the breadcrumbs, oregano, paprika, and red pepper flakes. Once the cheeseball has set, roll it in the bread crumb mixture to evenly coat.
  • (To make your cheeseball resemble a pumpkin, add a real or faux pumpkin stem to the top. Then use the tip of a chopstick or the back of a butter knife to create grooves.)
  • Serve with thin, crisp breadsticks and crackers.

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