Walnut-Crusted Pimiento Cheese Ball

recipe
This Walnut-Crusted Pimiento Cheese Ball recipe is a yummy (and affordable!) way to kick off a meal or party. Spread cheese on toast and melt in the oven the next day. Serve either as a savory snack or with tomato soup for a delicious, simple lunch.

Yield:

Serves 8
Total time: 10 Hours, 20 Minutes

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Chill: 10 Hours
Total: 10 Hours, 20 Minutes

Nutritional Information

Calories 243
Fat 24 g
Satfat 12 g
Protein 7 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 62 mg
Sodium 292 mg

Ingredients

1/2 cup walnut pieces
1 cup shredded Cheddar
1 8-oz. package cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
Salt and pepper
1/4 cup plus 2 Tbsp. coarsely chopped, trimmed whole jarred pimiento peppers

Preparation

1. Preheat oven to 350°F. Spread walnuts evenly on a large baking sheet. Bake, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Transfer to a bowl and let cool completely. Finely chop walnuts; cover and set aside.

2. Combine Cheddar, cream cheese and butter in a food processor. Pulse several times, scraping sides of bowl, until well blended and smooth. (Work in batches if processor is not large enough.) Pulse in juice, cayenne, 1 tsp. salt and 1/2 tsp. pepper. Add pimientos; pulse to blend, leaving some pieces visible. Taste and season with salt and pepper, if desired.

3. Line a large bowl with plastic wrap. Place cheese mixture in bowl. Pull wrap around mixture, twisting the ends of the wrap and forming cheese mixture into a ball. Leave ball in bowl and chill for at least 10 hours.

4. Remove plastic wrap and roll ball in chopped walnuts. Cover and chill until ready to serve. Set out with crackers, if desired.

Note:

March 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note