Christmas Cheese Balls Recipe
submitted by reader Dee Dee Yantz
of Smithfield, KY
Ingredients
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. 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
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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