Christmas Cheese Balls Recipe
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Two 8-ounce packages cream cheese, softened
1 cup shredded mild or sharp Cheddar
2 tablespoons diced pimiento, drained
2 tablespoons finely chopped green onions (white and green parts)
1 tablespoon finely chopped green bell pepper
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic salt
1 teaspoon lemon juice, optional
¼ teaspoon cayenne pepper, optional
1 cup chopped pecans
Crackers
Instructions
1 cup shredded mild or sharp Cheddar
2 tablespoons diced pimiento, drained
2 tablespoons finely chopped green onions (white and green parts)
1 tablespoon finely chopped green bell pepper
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic salt
1 teaspoon lemon juice, optional
¼ teaspoon cayenne pepper, optional
1 cup chopped pecans
Crackers
1. Combine the cream cheese, Cheddar, pimiento, green onions, bell pepper, Worcestershire, garlic salt, lemon juice, and cayenne, if using; mix well.
2. Form the cheese mixture into two balls and roll in the pecans to cover completely.
Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight. Serve with crackers. Serves 16.
Tips from the Test Kitchen
2. Form the cheese mixture into two balls and roll in the pecans to cover completely.
Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight. Serve with crackers. Serves 16.
Tips From Our Test Kitchen: Toast the pecans for added flavor. Place a large skillet over medium-high heat. Add the pecans and cook until they are fragrant and light brown, about 2 minutes, stirring constantly. Cool before using. For peak flavor, let the cheese balls stand for 30 minutes at room temperature before serving.
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