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
- Cheese: For the best texture, I recommend shredding your own cheese. Pre-shredded cheese works, too, but it won't blend quite as smoothly.
- Coating: 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: Store leftovers in an airtight container in the fridge for up to four days.
- Pumpkin Cheese Ball Variation: For a festive fall twist, wrap the prepared cheese mixture in two layers of plastic wrap and shape it into a ball. Stretch 3 or 4 rubber bands around it to create pumpkin-like ridges, then refrigerate for at least 4 hours. Remove the rubber bands and plastic wrap, coat the cheese ball in finely crushed Cheez-Its instead of pecans, and finish with a bell pepper stem. If the cheese ball is too soft to coat, freeze it for 10 minutes to firm up.
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