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 vote5
Ingredients
-
·2- 8 oz. pkgs. cream cheese
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·1- 8oz. pkg. cracker barrel sharp cheddar cheese
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·1 small jar pimientos
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·1 small green pepper, chopped fine
-
·1 small onion, grated
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·4 tsp. worchestershire sauce
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·1/2 tbsp. salt
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·dash of cayenne pepper
How to Make Myrna's cheeseball
- Have cheese at room temperature.
- Mix all ingredients together with a mixer.
- Divide into 2 balls.
- Wrap in waxed paper and refrigerate overnight.
- When ready to use, roll in chopped pecans.
- Will keep 1 to 2 weeks in refrigerator.
About Myrna's cheeseball
Course/Dish: Cheese Appetizers
