kathy's cheeseball
(1 rating)
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.
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(1 rating)
yield
serving(s)
prep time
30 Min
Ingredients For kathy's cheeseball
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2 - 8oz. pkgcream cheese, bring to room temp.
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1-10 oz. pkgcracker barrell extra sharp cheese, shredded
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2 Tbsppimento, diced
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2 Tbsponion, diced
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2 Tbspgreen pepper, diced
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1 Tbsplemon juice
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11/2 Tbspworcestershire sauce
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dashcayenne pepper
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1 pkgpecans, in pieces
How To Make kathy's cheeseball
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1Mix all ingredients in a bowl except for pecans.I use a very stiff rubber spatula. Make sure it is thoroughly mixed.
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2Shape into ball, football, roll or whatever you like.
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3Put chopped pecans on plate or pie pan. Roll cheeseball to coat all sides, top & bottom.
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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.
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5Note: I sometimes roll these in lollipop size balls, roll in pecans and add a stick for individual cheeseballs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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