Sunday, February 7, 2021

Pimento Cheese Ball

· 3 ounces pimentos
· 3 ½ cups grated extra sharp cheddar cheese
· 6 ounces cream cheese, softened
· 4 ½ teaspoon lemon juice
· 1 tablespoon grated yellow onion
· 2 ¼ teaspoons Worcestershire sauce
· 3/8 teaspoon salt
· 3/8 teaspoon dry mustard
· ¼ teaspoon Tabasco sauce
· 1 ½ cups chopped, toasted pecans

1. Drain the pimentos and chop. Pat dry with paper towels, removing as much liquid as possible. In the bowl of a food processor, add the cheddar cheese, cream cheese, lemon juice, onion, Worcestershire, salt, mustard and Tabasco. Pulse until a smooth and creamy mixture is formed. Add the pimento and pulse until blended
2. Line the bottom of a small bowl with plastic wrap. Remove the mixture from the food processor and place in the lined bowl. Cover and chill in the refrigerator until the mixture is firm, about 3 hours.
3. Once firm, use the plastic wrap to shape the cheese into a ball and then remove the mixture from the plastic wrap. Roll the cheese ball in the pecans, pressing down lightly so the pecans adhere to the entire surface. Wrap the ball in plastic wrap and refrigerate overnight. This cheese ball can be made up to 3 days before the tailgate. Keep refrigerated.

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