Cheese Ball

[Guest guest]

Cheese Ball

A perfect snack to serve at holiday gatherings, this pecan-coated cheese ball

is

a party favorite. Serve it with raw vegetables and crisp crackers.

 

1 lb. cream cheese, at room temperature

2-1/2 cups (8 oz.) sharp Cheddar cheese, finely grated

1 TB Dijon mustard

1 tsp. Worcestershire sauce

Ground black pepper

1 cup finely chopped pecans

 

1. In a large bowl, with an electric mixer, beat cream cheese with cheddar,

mustard,

Worcestershire sauce, and a generous pinch of pepper until well combined. Mix

in 1/4 cup

pecans. Cover cheese mixture with plastic wrap, and chill at least 2-1/2

hours or up to overnight.

 

2. Divide the cheese mixture in half, and shape each half into a ball. Spread

remaining 3/4 cup pecans

on a plate, and roll balls in pecans to coat completely, pressing nuts to

adhere. Serve chilled.

 

Serves 16.