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Cheddar Cheese Ball Appetizer
Submitted by Faith (An Edible Mosaic) on November 1, 2011 in Appetizers, Cold Dips
| Prep Time Cook Time |
Servings 20 | Difficulty Easy |
Ingredients
- 8 ounces, weight Sharp Cheddar, Shredded
- 8 ounces, weight Cream Cheese, Room Temperature
- 8 ounces, weight Farmers Cheese (no Salt Added)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Paprika
- ½ teaspoons Onion Powder
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 cup Toasted Pecans, Chopped
Preparation Instructions
Pulse together all ingredients (except pecans) in a food processor until it forms a smooth paste. Divide in half, and roll each half into a ball. Put the cheese balls on a paper towel-lined plate, cover with plastic wrap, and refrigerate for 8 hours or overnight.
Before serving, roll each ball in pecans and them sit at room temperature for 45 minutes. Serve with crackers.
