Food & Cooking Recipes Appetizers Cheese Ball 3.1 (164) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings: 16 A perfect snack to serve at holiday gatherings, this pecan-coated cheese ball is a party favorite. Serve it with raw vegetables and crisp crackers. Ingredients 1 pound cream cheese, at room temperature 8 ounces sharp cheddar cheese, finely grated (about 2 ½ cups) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Ground pepper 1 cup finely chopped pecans Directions 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. 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. Rate it Print