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Bavarian Cheese Ball

No one will guess this cheese spread features a whole can of sauerkraut! Shredded cheese and chopped dried beef provide a little texture. —Rita Kerr, San Antonio, Texas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    3-1/2 cups


  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1 cup chopped dried beef
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 14 saltines, broken into pieces
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped onion
  • Additional parsley
  • Assorted crackers


  • Place sauerkraut in a food processor; cover and process until creamy. Add the cheese, dried beef, sour cream , mayonnaise, saltines, parsley and onion; cover and process until blended.
  • Transfer to a large bowl; cover and refrigerate for 30 minutes. Shape into a ball; roll in additional parsley. Cover and refrigerate until serving. Serve with crackers.
Nutrition Facts
2 tablespoons: 73 calories, 6g fat (2g saturated fat), 13mg cholesterol, 250mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat.

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Average Rating:
  • Lpelton
    Jan 8, 2014

    I was looking for something different so I gave this recipe a try. Given sauerkraut as an ingredient, I wasn't sure how it would turn out, but was pleasantly surprised! It was a definite hit! It is delicious! I will say that it makes more than your average size cheese ball and had enough for two. This is a great recipe for any party!

  • aprilm
    Dec 5, 2010

    This is so amazingly good. I have made it several times and it has become a favorite at holiday family gatherings. I have taken it to church potlucks and end up giving this recipe out several times every time I do that I now will take a few copies with me. Imagine the surprised looks I get when they see there is sauerkraut as one of the ingredients.

  • aprilm
    Oct 25, 2009

    I have made this cheese ball several times, and have shared this recipe with several people. They cannot believe there is saurkraut in it. On a side note, do not use dried parsely. It doesn't turn out good.