judy sandifer


I learned how to make cheeseballs back in the 70's while attending UTA. I worked in the college cafeteria to support myself through college. I will never forget this "little" German woman named Liz who was the head salad maker taught me how to make them. This is an easy and delicious cheeseball recipe. You can also make this recipe as a CHEESE SPREAD. The photos are of a cheese spread I made for New Years.

☆☆☆☆☆ 0 votes
30 Min
No-Cook or Other


1 lb
philidelphia cream cheese, room temp.
1 c
shredded cheddar cheese
1/2 c
dole crushed pineapples, well drained
7 slice
crisp bacon, well crumbled
4 oz
pimentoes, well drained
1/2 c
chopped green onions
1/2 c
bell pepper, well chopped
1 1/2 c
lightly toasted chopped pecans
salt and pepper


1Spread pecans widely on a large plate or platter, set aside.
2Throughly mix all ingredients together with large spoon.
3Form mixture into a round ball. Chill in refrigerator for 15 or so minutes so ball want be so soft when rolled.
4Take ball and roll over the pecan until ball is completely covered in pecans.
5Place cheeseball in center of serving tray. Cover with plastic wrap and chill well before serving. Remove cheeseball from refridgerator about an hour before serving and arrange crackers around cheese ball. ENJOY!
6NOTE: This recipe is for a small cheese ball. If you want a medium size double the ingredients and for a large triple the ingredients. You can make this recipe also as a CHEESE SPREAD.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy