Myrna's cheeseball

Myrna's Cheeseball Recipe

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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


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