Pimiento Cheese Ball
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (8-oz) block cream cheese, softened
- ½ cup mayonnaise
- 1 (4-oz) jar diced pimientos, drained
- 2 green onions, minced
- 1 tsp Worcestershire sauce
- 1 (8-oz) block extra sharp Cheddar cheese, shredded
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1½ cups finely chopped pecans
- ½ (13.7-oz) box round buttery crackers
- 1 bunch celery, cut into sticks
Instructions
- Beat cream cheese and mayonnaise in a large bowl with a mixer at medium speed until mixture is smooth. Beat in pimientos, green onion, and Worcestershire sauce until blended.
- Stir in shredded cheeses until blended. Cover, and refrigerate at least 2 hours or up to 3 days.
- Place pecans in a shallow dish. Form cheese mixture into a ball; roll in pecans, pressing gently to adhere.
- Place pecan-coated cheeseball on a serving platter. Serve with crackers and celery for dipping.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
457
|
457
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 13 | 13 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 492 | 492 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
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