Party Cheese Ball Recipe - Allrecipes.com
Party Cheese Ball Recipe
  • READY IN 8+ hrs

Party Cheese Ball

Recipe by  

"This is a great recipe for a cheese ball that my family has made for every holiday! Serve cold with crackers."

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Ingredients Edit and Save

Original recipe makes 1 cheese ball Change Servings
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  • PREP

    25 mins
  • READY IN

    8 hrs 25 mins

Directions

  1. Combine the cream cheese and Cheddar cheese in a bowl; use your hands to mix together. Add the pimento, green pepper, onion, Worcestershire sauce, lemon juice, and salt; mix, and shape into a ball. Spread the pecans onto a plate. Roll the cheese ball in the pecans until evenly coated. Refrigerate overnight before serving.
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Reviews More Reviews

Oct 29, 2009

I've made this recipe numerous times but I follow the original Kraft recipe which calls for 2 teaspoons of Worchestershire sauce and also a dash of cayenne pepper. That's may be why the previous reviewer said the cheese ball was so wet and the nuts just sank in because the amount of sauce is incorrect Even using 2 teaspoons of Worchestershire sauce can be a little over-powering and take away the cheese flavor. I've cut back to just one teaspoon of Worchestershire sauce.

 
Dec 21, 2009

This is one of our all time family favorites. It is something that everyone expects me to make for our get together's. I also got the recipe from Kraft on the cream cheese wrapper. Everyone thinks it is mine. Sometimes I split it in two and make two small cheese balls depending on the number of guests... One for the party and one for later. I leave the cheese out until pretty soft then it is easier to mix. Or you can shape it into a bell and use the green and red peppers to decorate for Christmas parties.

 
Oct 16, 2009

Just made this for a party I was hosting. It was a huge hit. However the dip was very soft, so when I tried to roll it in the pecans they sank into the cheeseball. Next time I will let the cheeseball set in the fridge for a bit and then roll in the pecans. It did look like a hot mess when I was done, but was very yummy.

 
Nov 03, 2010

This is a great cheese ball and highly recommend it. The reviewers that had trouble shaping it may I suggest that you chill the mixture until stiffened and then the nuts will not disappear and you can make a very attractive centerpiece. Good luck....do this with all cheese balls.

 
Oct 14, 2011

A tip: I let the cheese sit 1-2 hours if I have the time and then mix all the ingredients. Wrap it in saran wrap, make a ball and chill. THEN roll in finely chopped pecans. I love cheese of all kinds and this recipe has been used for years in our family. I never cut the worcestershire down, it adds to the flavor for sure. Along with the lemon juice. I only omit the salt. Happy eating :)

 
Jan 05, 2011

Reminded me so much of my grandmothers! My touch? green onions instead of regular, and a new surprise...A-1! I ran out of Worcestershire and subbed it. Nice diff!

 
Dec 28, 2009

Delicious, but too wet for me, I think. Next time I'll reduce the amount of Worcestershire as someone recommended (to 2 tsp. rather than tbsp.) and probably reduce the lemon juice as well. While I did love this, I still prefer the recipes using jarred dried beef as a flavor component! Thanks for the recipe!

 
Oct 14, 2010

My uncle shared this recipe with me, and everyone loves it so much! I usually make a cheese log since so there are more nuts-per-cheese, and I like to use wheat thins since they are sturdy enough. It's true, when it's all mushy, the nuts sink in. It's better to refridgerate and then roll it I guess, but I'm always doing it last minute, so it ends up kinda messy but quite yummy! I never add any salt, and I always forget which is one or two tablespoons or teaspoons. But it always has pizazz! I really like it for the holidays because the green peppers and red pimentos look so festive!

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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