Real Recipes From Real Home Cooks ®

kathy's cheeseball

(1 rating)
Recipe by
Kathy Embry
Evansville, IN

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 rating)
yield serving(s)
prep time 30 Min

Ingredients For kathy's cheeseball

  • 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
    cayenne pepper
  • 1 pkg
    pecans, in pieces

How To Make kathy's cheeseball

  • 1
    Mix all ingredients in a bowl except for pecans.I use a very stiff rubber spatula. Make sure it is thoroughly mixed.
  • 2
    Shape into ball, football, roll or whatever you like.
  • 3
    Put chopped pecans on plate or pie pan. Roll cheeseball to coat all sides, top & bottom.
  • 4
    Cover and chill. Remove from refrigerator 30 minutes before use so it is soft enough for your guests to slice. Serve with crackers of choice.
  • 5
    Note: I sometimes roll these in lollipop size balls, roll in pecans and add a stick for individual cheeseballs.

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