This smoky almond salmon cheeseball is one of those retro-style appetizers that never goes out of style — creamy, savory, a little smoky, and perfect for entertaining.
This recipe comes from an old newspaper clipping from years ago, the kind of classic appetizer recipe that used to run around the holidays. It’s the type of dish people cut out, saved, and brought to every family gathering - long before food blogs and TikTok trends. My Mom likes to bring this to just about every Christmas Eve dinner we have.
I love this recipe because it feels fancy on a platter, but it’s incredibly easy to make ahead. Whether you’re serving it for the holidays, a game day spread, or a casual get-together, this cheeseball always disappears fast.
Jump to:
Why You’ll Love This Recipe
- Creamy, savory, and lightly smoky
- Easy to make ahead (even the day before)
- No baking required
- Great with crackers, crostini, or veggies
- Classic flavor combo that guests recognize and love
- You might also like this recipe for Cheddar Bacon Ranch Cheese Ball or Boursin Cheese Dip
This is one of those “people ask for the recipe” appetizers — especially if they grew up with cheeseballs at family gatherings.
Ingredients Needed for Almond Cheese Ball
- 1 8 oz Cream cheese (softened) – The base that makes the cheeseball rich and spreadable
- 1 can Cooked or canned salmon, finely chopped – Adds protein and savory flavor
- 1 tablespoons Pimentos (diced) – Mild sweetness and color
- 2 tablespoons Green bell pepper (finely diced) – Fresh crunch and classic cheeseball flavor
- 1 small bag Toasted slivered almonds (chopped) – Nutty texture inside the cheeseball
- Liquid smoke – Just a small amount adds that smoky depth
- Salt & black pepper – To taste
Substitution Tips
- Salmon: Smoked salmon works too, but skip or reduce the liquid smoke if using it
- Bell pepper: Red bell pepper can be used for a sweeter flavor
- Almonds: Sliced almonds work best for coating, but chopped almonds work inside
- Liquid smoke: Use sparingly — start with a few drops and taste
How to Make a Smoky Almond Salmon Cheeseball
Step 1 In a dry skillet over medium heat, add the slivered almonds. Cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat immediately and let cool completely. You can also do this in an oven. 350 for 3 - 5 minutes.
Step 2 In a mixing bowl, combine the softened cream cheese and chopped salmon until smooth.
Step 3 Stir in the pimentos, green bell pepper, chopped toasted almonds, liquid smoke, salt, and pepper. Mix until everything is evenly incorporated.
Step 4 Shape the mixture into a ball using plastic wrap. Chill for at least 1–2 hours, or until firm.
Step 5 Roll the chilled cheeseball in sliced or slivered almonds, gently pressing them into the surface.
Serving Suggestions
- Serve with buttery crackers, wheat crackers, or water crackers
- Pair with crostini or toasted baguette slices
- Add fresh veggies like cucumber rounds or celery sticks
- Great addition to a holiday appetizer board
- This is a great low carb or keto recipe. Just find some crackers that are low carb for dipping!
Pro Tips from My Kitchen
- Finely chop the peppers so the cheeseball holds together cleanly
- Toast the almonds first for the best flavor
- Let the cheeseball sit at room temperature for 10–15 minutes before serving for easier spreading
- Make it the night before — the flavor gets even better
Storage
- Store wrapped tightly in the refrigerator for up to 3 days
- Keep almonds separate and roll just before serving for best texture
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
Almond Cheese Ball
- Prep Time: 10 minutes
- Total Time: 15 min
- Yield: 8 1x
- Category: Easy
- Method: Appetizer
- Cuisine: American
Ingredients
- 1 8 oz Cream cheese (softened)
- 1 7 ¾ oz can Cooked or canned salmon, finely chopped
- 2 tablespoons Green bell pepper (finely diced)
- 1 small bag Toasted slivered almonds (chopped)
- ½ tsp Liquid smoke
- Salt & black pepper – To taste
Instructions
- In a dry skillet over medium heat, add the slivered almonds. Cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat immediately and let cool completely. You can also toast the almonds in an oven.
- In a mixing bowl, combine the softened cream cheese and chopped salmon until smooth.
- Stir in the pimentos, green bell pepper, chopped toasted almonds, liquid smoke, salt, and pepper.
- Mix until everything is evenly incorporated.
- Shape the mixture into a ball using plastic wrap.
- Chill for at least 1–2 hours, or until firm.
- Roll the chilled cheeseball in sliced or slivered almonds, gently pressing them into the surface.
Notes
- Serve with buttery crackers, wheat crackers, or water crackers
- Pair with crostini or toasted baguette slices
Nutrition
- Serving Size: 1
Leave a Reply