nutty-pimiento-cheese-balls

Appetizers Collection

Nutty Pimiento Cheese Balls

These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They're the perfect appetizer to bring to a summer picnic. Jamie and Bobby share a passion for great home-cooked food with a Southern flair with their celebrity-chef mom, Paula Deen. These brothers are following in their mom's footsteps with their own TV shows, books and website.

Ingredients

  • 2 ounces reduced-fat cream cheese (Neufchâtel), softened (generous 1/4 cup)
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons drained chopped pimientos
  • 1 teaspoon grated onion
  • ⅛ teaspoon garlic powder
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 1 ½ cups finely chopped toasted pecans (see Tip)

Directions

  1. Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.

  2. Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.

  3. Serve the cheese balls at room temperature or chilled.