Kathy's Cheeseball

Kathy Embry


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.


★★★★★ 1 vote

Large Party
30 Min


Add to Grocery List

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
cayenne pepper
1 pkg
pecans, in pieces

How to Make Kathy's Cheeseball


  • 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.

Printable Recipe Card

About Kathy's Cheeseball

Course/Dish: Cheese Appetizers, Spreads

Show 4 Comments & Reviews

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