Nutty Pimiento Cheese Balls
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Nutty Pimiento Cheese Balls
total
prep
64 calories/serving
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. Our favorite part of what they’re up to: healthy makeovers of some of Paula’s recipes! Recipe adapted from The Deen Bros. Get Fired Up, by Jamie & Bobby Deen and Melissa Clark (Ballantine Books, 2011).
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
- 1/8 teaspoon garlic powder
- Pinch of salt
- Pinch of freshly ground pepper
- 1 1/2 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.
- Tip: To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
- To Make Ahead: Prepare through Step 1 up to 2 days ahead. Cover and refrigerate the finished balls for up to 3 days.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am