Description
Creamy, tangy pimento cheese rolled into bite-sized balls and coated for a crunchy finish, perfect for parties and snack time.
Ingredients
Scale
- 2 cups sharp cheddar cheese, freshly shredded
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup pimentos, chopped and drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped pecans or fresh parsley, finely chopped, for rolling
Instructions
- In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
- Add the freshly shredded sharp cheddar, chopped pimentos, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly combined and creamy.
- Cover the bowl with plastic wrap and refrigerate the mixture for 20 to 30 minutes to firm up for easier rolling.
- Line a tray or plate with parchment paper. Using a small cookie scoop or teaspoon, portion the chilled mixture and roll into 1-inch balls between your palms.
- Pour the chopped pecans or parsley onto a shallow plate and roll each cheese ball until evenly coated.
- Arrange the finished mini pimento cheese balls on the prepared tray, cover, and chill until ready to serve.
- Serve cold or at room temperature with crackers, baguette slices, or fresh vegetable dippers.
Notes
- Chill the mixture before rolling to make shaping easier.
- Use freshly shredded cheese for a creamier texture and better melt-in-your-mouth flavor.
- Toast nuts lightly for extra depth and crunch before coating.
- Make the base mixture up to 2 days ahead and roll the balls just before serving for best texture.
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: pimento cheese, cheese balls, appetizer, party food, southern, make-ahead, finger food