Servings 10 servings
Ingredients
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded Sharp Cheddar cheese (See Kelly’s Notes)
- 1 (4-oz.) jar diced pimiento peppers, drained
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1/2 cup sliced scallions
- 1 1/2 cups finely crushed pecans or other nut (See Kelly’s Notes)
- Crackers, pretzels or crudité, for serving
Instructions
- In a large bowl, stir together the cream cheese, sour cream, Sharp Cheddar cheese, pimiento peppers, Worcestershire, garlic powder and sliced scallions until combined.
- Arrange a piece of plastic wrap on your work surface then transfer the cheese mixture into the center. Gather up the sides of the plastic wrap and shape the cheese into a ball. Refrigerate it for 20 minutes.
- Add the crushed pecans to a shallow bowl.
- Remove the cheese ball from the fridge and discard the plastic wrap. Coat the cheese ball in the pecans, pressing them to adhere to the entire exterior of the cheese ball.
- Serve the cheese ball immediately or re-cover it with plastic wrap and refrigerate it until ready to serve with crackers, pretzels or crudité.
Notes
- Freshly shredding the cheese is best when it comes to the overall texture of the cheese ball. Buying pre-shredded cheese will work in this recipe, but it won’t have the same creaminess as freshly shredded cheese.
- You can coat your cheese ball in any crushed nuts or chopped, dried fruit you prefer. A few great options other than pecans are pistachios and dried cranberries.
- Make-ahead: Make the cheese ball, but hold off on the nut coating until just before serving. Wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. When you’re ready to serve, roll it in the nuts about an hour beforehand for the freshest crunch. Pop it back in the fridge until your guests arrive.
- Store leftovers in an airtight container in the fridge for up to four days.
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