Kathy's Cheeseball

Kathy Embry

By
@Evillecook

I have tried many cheeseball's over the years but never liked them with pineapple or port wine.
This one contains neither and it is awesome! It will stay good for 2 weeks in a sealed container in your refrigerator.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
Large Party
Prep:
30 Min

Ingredients

2 - 8oz. pkg
cream cheese, bring to room temp.
1-10 oz. pkg
cracker barrell extra sharp cheese, shredded
2 Tbsp
pimento, diced
2 Tbsp
onion, diced
2 Tbsp
green pepper, diced
1 Tbsp
lemon juice
11/2 Tbsp
worcestershire sauce
dash(es)
cayenne pepper
1 pkg
pecans, in pieces

Step-By-Step

1Mix all ingredients in a bowl except for pecans.I use a very stiff rubber spatula. Make sure it is thoroughly mixed.

2Shape into ball, football, roll or whatever you like.

3Put chopped pecans on plate or pie pan. Roll cheeseball to coat all sides, top & bottom.

4Cover and chill. Remove from refrigerator 30 minutes before use so it is soft enough for your guests to slice. Serve with crackers of choice.

5Note: I sometimes roll these in lollipop size balls, roll in pecans and add a stick for individual cheeseballs.

About this Recipe

Course/Dish: Cheese Appetizers, Spreads