This recipe is a classic, meaning it has been around since cheese balls were one of those ‘have-to-have’ appetizers at any party. I think that maybe there used to be a bit of mystery surrounding them and the woman, yes woman, who could make one was considered a culinary master.
Suffice it to say that I felt somewhat intimidated when I made my first cheese ball. Silly thing by which to feel intimidated, but there you have it. It is as simple as blending a few ingredients, letting them chill, then shaping them into a ball. Good grief, so easy.
This recipe is my favorite go-to recipe and the flavors work well in a variety of settings. It is from a cookbook which was put together by a group of American, British, Greek, and Asian women who were living in an Aramco (the company for which my father worked) sponsored neighborhood in Saudi Arabia. It’s a fun cookbook, incorporating many different cuisines. In the true fashion and circumstances of the time, it comes with a laminated, simple hand-drawn cover and is bound with a ‘comb’ binding.
When I made this Party Cheese Ball for this post, I was again surprised by how good it tastes and how simple it is to make. Serve it with your favorite crackers or fresh dipping vegetables. Be sure to take it out of the refrigerator about 20 minutes before serving, because the ingredients will soften and will be easier to spread.
You might also like my son in-law’s favorite Ranch Cheese Ball. It is very easy to make and is delicious.
Yield: 1 large cheese ball or 2 smaller cheese balls or 3 cheese logs
A very classic cheese ball from the 1960’s is still a crowd pleaser today. It works well with a variety of crackers or even on carrot and celery sticks.
- 2 (8 ounce) blocks cream cheese, softened
- 2 cups grated sharp cheddar cheese
- 2 teaspoons pimiento, chopped
- 2 teaspoons chopped onion
- 1 teaspoon chopped green pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon seasoning salt
- dash of cayenne pepper or red pepper flakes
- Pecans, finely chopped
- Combine softened cream cheese and cheddar cheese, mixing until well blended.
- Add pimiento, onion, green pepper, Worcestershire sauce, lemon juice and seasonings, mix well.
- Chill in refrigerator for easy handling, 30-60 minutes.
- When well chilled, remove from fridge and shape into a ball (or log).
- Roll the cheese balls or cheese logs in the chopped pecans. Wrap in plastic wrap and keep refrigerated until ready to use.
All content including photos copyright 2010 by Terri @ that’s some good cookin’