Cheddar & Pecan Cheeseball
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
Find Dandy Celery
Make It
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Combine all cheeses, worcheshire, onion powder, lemon juice, mayonnaise, paprika, and tabasco.
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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.
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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.
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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.
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Serve with Dandy® Celery sticks and or crackers of your choice.
Recipe by Chef Todd
