This particular cheeseball recipe is very rich and decadent. it’s like the chocolate cake of cheeseballs. I love the nuts that coat this cheeseball as they give the food a pleasant texture. Most people serve their cheeseballs with crackers or some form of corn chip or baked pita. I prefer crackers like Chick in a Biscuit or Triscuits.
This cheeseball is unusually good and everyone that tastes it says so. My family loves to scoop up the cheese and chat amongst themselves.
8 ounces Kraft sharp cheddar
2 ounces Bleu Cheese or Feta (eyeball half of a 4 oz box)
8 ounces Philadelphia cream cheese
2 Tablespoons Hellman’s mayonnaise
2 Tablespoons softened Land O Lakes butter or Imperial margarine
1 Tablespoon Heinz Worcestershire sauce
¼ teaspoon Morton salt
⅛ teaspoon McCormick garlic or onion powder
Chopped Fisher pecans, optional
Grate cheddar cheese and allow to sit at room temp for one hour (cover it so it doesn’t dry).
In a medium mixing bowl, place all ingredients. Mix until smooth and well blended.
Turn out onto plastic wrap that has been sprinkled with chopped pecans (can skip the pecans if you like).Shape into a ball and press pecans in to cover, if desired. Wrap in plastic wrap and form into a ball.
Refrigerate for a few hours before serving.
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Quick Tip: Place nuts on a square of Saran Wrap, put cheeseball mixture on top, fold the wrap around the mixture and fashion into a ball while coating it in nuts. Very easy application!
Thank you Suburban Simplicity for this great photo.