Myrna's cheeseball

Myrna's Cheeseball

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Nikki Olschwanger


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.


★★★★★ 1 vote


  • ·
    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


  1. Have cheese at room temperature.
  2. Mix all ingredients together with a mixer.
  3. Divide into 2 balls.
  4. Wrap in waxed paper and refrigerate overnight.
  5. When ready to use, roll in chopped pecans.
  6. Will keep 1 to 2 weeks in refrigerator.

Printable Recipe Card

About Myrna's cheeseball

Course/Dish: Cheese Appetizers

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