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


  • 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

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.

Printable Recipe Card

About Kathy's Cheeseball

Course/Dish: Cheese Appetizers, Spreads

Show 4 Comments & Reviews

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