Myrna's cheeseball
By
Nikki Olschwanger
@redheadcooking
1
This was given to me many years ago by a professional chef.I always loved everything she did. I have made this many times over the last 25 years and everyone seems to enjoy it.
Rating:
★★★★★ 1 vote
Ingredients
- 2- 8 oz. pkgs. cream cheese
- 1- 8oz. pkg. cracker barrel sharp cheddar cheese
- 1 small jar pimientos
- 1 small green pepper, chopped fine
- 1 small onion, grated
- 4 tsp. worchestershire sauce
- 1/2 tbsp. salt
- dash of cayenne pepper
How to Make Myrna's cheeseball
- 1Have cheese at room temperature.
- 2Mix all ingredients together with a mixer.
- 3Divide into 2 balls.
- 4Wrap in waxed paper and refrigerate overnight.
- 5When ready to use, roll in chopped pecans.
- 6Will keep 1 to 2 weeks in refrigerator.
About Myrna's cheeseball
Course/Dish: Cheese Appetizers
