Nutty Pimiento Cheese Balls because I’m a Nut!

G’day fellow cheese lovers! Remember how I told you how excited I was to attend a “Friendsgiving”  the other weekend? Well, obviously there was no way I was showing up empty handed to the party, and when the hostess with the mostess asked me to bring an appetizer, I had NO idea what I wanted to bring!

A couple of google searches led me to the following Nutty Pimiento Cheese Balls appetizer from Eating Well. This featured recipe on Eating Well is actually a recipe from Jamie and Bobby Deen, and it came together like this:

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Ingredients

  • 2 ounces reduced-fat cream cheese (Neufchâtel), softened (generous 1/4 cup)
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons drained chopped pimientos
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 1 1/2 cups finely chopped toasted pecans

Directions

Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.

Toast pecans at 350 in oven about 7 minutes, or until fragrant, stirring once during the baking period.

Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.

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Serve the cheese balls at room temperature or chilled!

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I’m glad to say that there were hardly any pimiento cheese balls left when the party was over! Thanks Jamie and Bobby ; )

P.S. – How cute are the Ritz snowflake crackers I served with the cheese? I am obsessed.

Happy Hump Day!

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