Cheese Ball
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Everyday Food, December 2003
- Prep Time 20 minutes
- Total Time 2 hours 50 minutes
- Yield Serves 16
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Ingredients
- 1 pound cream cheese, at room temperature
- 8 ounces sharp cheddar cheese, finely grated (about 2 1/2 cups)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Ground pepper
- 1 cup finely chopped pecans
Directions
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In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
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Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.
This is a crowd pleaser! I recently made it again but added chopped fresh chives. It was a nice alternative.
I'd always thought of cheese balls as a bit too dn n n n classn n n n to serve at a party--probably due to bad memories of those horrible, processed red
I agree, it is a favourite with my family too - works great every time. Use for holidays
I agree, it is a favourite with my family too - works great every time. Use for holidays
This cheese ball is now a family favorite. It's come to point where I have to make one for Christmas and Thanksgiving because my male cousins swarm around it upon its "unveiling". I don't tell them that the recipe actually makes two- one for them and one for me !