Mini Pimento Cheese Balls
If you like pimento cheese spread, then you are going to LOVE these little bites of pimento cheese rolled in crunchy pecans. Put a taste of the south in your mouth!
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Servings: 20 small cheese balls
Ingredients
- 8 ounces soften cream cheese
- 2-1/2 cups shredded mild cheddar cheese
- 1/4 cup mayonnaise
- 1 4-ounce jar pimentos - save liquid
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1-1/2 cup pecans
Instructions
Pimento Cheese Spread
- Mix together the cream cheese and mayonnaise until the mixture is smooth and creamy.
- Add the spices, pimentos, and cheddar and mix again, just enough to incorporate all of the ingredients.
Mini Pimento Cheese Balls
- Toast pecans on the stovetop by placing them in a small saucepan on high heat.
- Toast for 4-5 minutes, watching carefully so they don't burn.
- Remove them from the heat when they begin to turn brown.
- Transfer the pecans to a cutting board.
- Chop the toasted nuts into small pieces. Add 1/2 cup toasted chopped pecans to the pimento cheese spread.
- Form small balls of cheese in your hands and roll each ball in the remaining cup of toasted chopped pecans.
- Place the small cheese balls onto a cookie sheet and refrigerate for 1-2 hours to firm.
- Serve with small crackers and carrot and celery sticks.
Notes
- I recommend using room temperature cream cheese so it's easier to mix and mixes thoroughly with the mayonnaise.
- Use a block of shredded cheese and grate it yourself. Pre-shredded cheeses are coated with a preservative that prevents the cheese from clumping which will affect the creaminess of this recipe.
- If you'd like this cheese spread even creamier, just put all of the ingredients into a food processor rather than using a mixer.
- If you'd like the pimento cheese a bit more spicy, add more cayenne pepper - 1/4 teaspoon at a time until you reach the desired flavor.