Everyone loves a good cheese ball- this is a known fact. It’s the perfect way to start any dinner party. It’s also the perfect thing to eat only a few hours after dinner is over when you have defied that laws of nature and are hungry again already.
This cheese ball recipe is a staple in our family. My mom found it in the newspaper one day many years ago, and we have been making it ever since. It is our staple appetizer to Thanksgiving, and is devoured by all. It is creamy, a little spicy, and crunchy from the pecan coating. For my sister’s and my weaker mouths, we have a little less spice but feel free to adjust to your desired spiciness.
16 ounces cream cheese, softened
1 large bunch green onions, finely chopped
1 tablespoon mayonnaise
3/4 tablespoon spicy brown mustard
1/2-1 teaspoon cayenne pepper
1 teaspoon paprika
Few shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Accent seasoning
1 teaspoon seasoned salt
1 cup pecans, finely chopped
In a medium bowl, combine cream cheese, green onions, mayonnaise, mustard, cayenne, paprika, Tabasco Worcestershire, accent seasoning, seasoned salt. Mix well. Allow to chill for about 10-20 minutes.
Shape into one large or two smaller balls. To do this, place a piece of plastic wrap on the counter. Cover plastic wrap with a layer of chopped pecans, leaving a slight border around the edge. Spoon desired amount of cheese ball in the center. Carefully fold up the sides of the plastic wrap and mold into a ball.
Chill over night. Serve with crackers.