Cheddar & Pecan Cheeseball

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What You Need

  • 12 oz softened cream cheese
  • ¾ cup grated Gruyere
  • ¾ cup grated White Cheddar
  • 6 oz pub cheese or prepared pimento cheese
  • 1 t  worcheshire sauce
  • 1 t onion powder
  • 2 t fresh lemon juice
  • 2 T mayonnaise
  • ½ t smoked paprika
  • 2 dashes tabasco
  • Finely chopped fresh parsley approx ¼ cup
  • 1 cup Chopped pecans
  • Dandy® Celery for dipping

Make It

  1. Combine all cheeses, worcheshire, onion powder, lemon juice, mayonnaise, paprika, and tabasco.

  2. Blend together with a firm rubber spatula, wooden spoon, or stand mixer. Do NOT mix in a food processor. Once the mixture is well mixed, divide it into two even portions.

  3. Lay out a piece of plastic wrap, place ½ mixture, and wrap in the shape of a ball. Chill in the fridge for at least 20 minutes, or leave overnight if making ahead. 

  4. Before serving, take chopped parsley and sprinkle it evenly in a shallow bowl, top with chopped pecans. Remove the ball from the fridge, carefully rolling in pecans and parsley until entirely coated.

  5. Serve with Dandy® Celery sticks and or crackers of your choice. 

Recipe by Chef Todd

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