Nutty Pimiento Cheese Balls Recipes

CLASSIC PIMENTO CHEESE BALL

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
• In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
• Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
• Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

NUTTY PIMIENTO CHEESE BALLS

Steps:

• Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.
• Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.
• Serve the cheese balls at room temperature or chilled.

CHEESE BALL SPREAD

Steps:

• In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.

NUTTY CHEESE BALL

Steps:

• Place all ingredients except pecans and crackers in mixer bowl.
• Attach bowl and flat beater to mixer.
• Turn to speed 4 and beat about 1 minute, or until well blended.
• On waxed paper, shape mixture into a ball.
• Roll ball in chopped pecans.
• Wrap in waxed paper.
• Refrigerate until serving time.