A rich and savory cheese ball made from a blend of diced cheddar, cream cheese, and cheese spread. Seasoned with onion and Worcestershire, with pecans both inside and out for a delightful crunch.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cheese Ball: | |
| 4 (3 oz) pkgs | Cream Cheese, softened |
| 2 (5 oz) jars | Processed Cheddar Cheese Spread |
| 6 oz | Diced or Shredded Sharp Cheddar Cheese |
| 1 tsp | Grated Onion |
| 1 tsp | Worcestershire Sauce |
| 1 tsp | M.S.G. (optional) |
| 1 cup | Ground Pecans, divided |
| For the Coating: | |
| 1/2 cup | Finely Chopped Parsley |
| (plus remaining 1/2 cup pecans from above) |
Instructions
1. Ensure all cheeses are at room temperature for easier mixing. 2. In a large bowl, combine the softened cream cheese, processed cheddar spread, diced cheddar, grated onion, Worcestershire sauce, and optional MSG. 3. Mix with an electric mixer or by hand until thoroughly blended and smooth. 4. Stir in 1/2 cup of the ground pecans. 5. Shape the mixture into a large ball and place it in a bowl lined with wax paper or foil. 6. Cover and chill overnight, or for at least 8 hours, until very firm. 7. About an hour before serving, combine the remaining 1/2 cup of pecans and the finely chopped parsley on a plate or a sheet of wax paper. 8. Unwrap the chilled cheese ball and roll it in the pecan-parsley mixture until evenly coated. 9. Place on a platter and serve with crisp crackers or croutons.
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