The Best Cheeseball Recipe Ever
Thanks once again to my good friend Holly Baker, who in 1999 graciously gave me a copy of this fantastic recipe.
2 8-ounce packages Philadelphia Cream Cheese, softened
10 ounces shredded sharp cheddar cheese
2 Tablespoons chopped pimento
2 Tablespoons chopped onion
2 teaspoons lemon juice
1 dash salt
1 dash Tabasco sauce
Finely chopped pecans (enough to coat two cheeseballs)
Thoroughly mix all ingredients except pecans and shape into two balls of equal size. Roll cheeseballs in chopped pecans to coat. Wrap in foil or saran and chill thoroughly. Serve with cracker assortment.
TIPS:
I use more than 10 ounces of sharp cheddar ... more like 12 to 16 ounces. Also, shred the cheese from a block. Best not to use pre-shredded.
I don't measure the pimento or onion too precisely ... more is better.
I use 6-7 dashes of Tabasco ... yum!
When you serve this or take it to a party, make sure to have a few copies of the recipe handy! People will ask you for it and you want to be cooperative.
Reader Comments (2)
Confused of Harwich here! So you get two giant soft cheese balls that you cut into to put on the crackers, yes? But you could do lots of little individual balls?
LOL Carmel! That's a question I've never heard ... I guess you can do it any way you want! But won't you get tired of rolling all the little cheeseballs in pecans? At any rate let me know how it turns out! It sounds like an interesting and festive idea!