Recipe: Cheese Ball
Servings: 1 -2 cheese balls
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 2 8- ounce packages cream cheese
- 8 ounces sharp cheddar cheese shredded
- 1 tablespoon onions minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1/8 teaspoon cayenne pepper or hot sauce
- 2 tablespoons chives chopped
- 2 tablespoons red pepper minced
- 1 1/2 cup pecans roasted and chopped
Shred the cheddar cheese. Using a food processor makes this super easy, and it's a great way to mix together the entire recipe.
Add the onions, Worcestershire sauce, lemon juice, and cayenne pepper / hot sauce. Mix / pulse together until smooth. Mix in the chives and red pepper. Refrigerate mixture for a couple of hours.
Shape the cheese mixture into one large or two small balls (wax paper can really help with this). Roll the cheese ball in the roasted, chopped pecans covering the entire cheese ball. Wrap the cheese ball in wax paper and chill. Keeps for 2-3 weeks.
Serve with crackers and enjoy!
We recommend using organic ingredients whenever possible.
If you don't have enough time to let the cheese chill to form into a ball, put the cheese mixture into several ramekins and sprinkle with toasted nuts.
To toast raw pecans, preheat oven to 350°F. Spread chopped pecans on a baking sheet and toast them until the just start to smell nutty and brown (about 5 minutes). Watch carefully because it's really easy to overcook and scorch nuts.
For the Christmas holiday try using a sharp white cheddar cheese. The bits of red pepper and chives will create a festive red and green look in the white cheddar cheese ball. :-)