Home > Appetizers > Cheese Ball

Cheese Ball

December 19, 2010 Leave a comment Go to comments

Cheese BallMarthastewart.com

1 pound cream cheese, at room temperature
8 ounces sharp cheddar cheese, finely grated (about 2 1/2 cups)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Ground pepper
1 cup finely chopped pecans

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.
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.

Advertisements
Categories: Appetizers
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: