Classic Pimento Cheese Ball
Ingredients
Detailed Cooking Instructions
- 1
Set your oven to 350°F and cover a baking pan with Reynolds Wrap® Aluminum Foil. Arrange the pecans on the prepared pan and bake them for 7 to 10 minutes. Once toasted, take them out and let them get cold. After they reach room temperature, coarsely chop the nuts and place them back on the foil-covered tray.
- 2
Using a stand mixer with the paddle tool attached, combine the cream cheese, garlic, pickle, cheddar, Monterey Jack, pimentos, black pepper, hot sauce, and a dash of cayenne. Process on medium speed for roughly sixty seconds. Move the contents to a small dish, seal it with cling film, and refrigerate for a minimum of 2 hours, or as long as 72 hours.
- 3
Shape the cold ingredients into a ball and use your hands to make the exterior even. Coat the surface of the ball thoroughly with the chopped, toasted pecans. Store in the refrigerator until the moment you intend to present it.
- 4
Present the dish on a serving board or platter alongside various crackers or raw vegetables such as radishes, celery, or carrot sticks.
Recipe Reviews
I opted not to use the pecans or shape the mixture into a ball. Instead, I transferred it directly into a storage tub to serve as a spread. I found the taste improved significantly after letting it sit in the fridge for a full night.
