Pimiento Cheese Ball with Salted Pecans

Yield: 6 to 8 servings

Ingredients

• 8 ounces Wisconsin sharp Cheddar cheese, grated (2 cups)
• 1 (4 ounce) jar pimientos, drained and chopped
• 3 ounces Wisconsin cream cheese, softened
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons grated onion
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon ground mustard
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon hot pepper sauce
• 2 tablespoons butter, cubed
• 2 cups pecan halves
• 1 1/2 teaspoons kosher salt
• Assorted crackers, chips, or pretzels

Instructions

1. Combine the Cheddar, pimientos, cream cheese, mayonnaise, lemon juice, onion, Worcestershire sauce, mustard, pepper and hot pepper sauce in a large bowl. Shape into a ball; wrap in plastic wrap. Refrigerate for at least 1 hour.
2. Meanwhile, melt butter in a large, nonstick skillet over medium-low heat. Add pecans; cook and stir until fragrant and toasted. Remove from heat. Sprinkle with salt; toss to coat. Cool completely.
3. Finely chop pecans. Roll cheese ball in pecans.
4. Serve with crackers, chips or pretzels.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin