Grammy's Cheeseball

Photography By Aaron Snow | October 25, 2017

Ingredients

  • 44 ounces cream cheese (5 ½ blocks), room temperature
  • 1½ sticks unsalted butter
  • 2 heaping tsp finely chopped black olive
  • 1 tablespoon finely diced pimiento, smashed with a fork (also include juice from smashing)
  • ½ cup dried, minced onion
  • ½ teaspoon paprika
  • 1 tablespoon dry parsley flakes
  • 1½ tablespoons Worcestershire sauce (most contain anchovies, so if you are a vegetarian, use a vegan Worcestershire)
On wax paper roll the balls in:
  • 1⅔ cup chopped pecans
  • 5 teaspoons dried parsley
  • ⅝ teaspoon paprika

Preparation

Place the above ingredients into a large mixing bowl. Thoroughly mix everything together with your hands (this is critical). Divide into 5 large balls.

Refrigerate if eating soon, or freeze to enjoy later! Serve with buttery crackers.

Ingredients

  • 44 ounces cream cheese (5 ½ blocks), room temperature
  • 1½ sticks unsalted butter
  • 2 heaping tsp finely chopped black olive
  • 1 tablespoon finely diced pimiento, smashed with a fork (also include juice from smashing)
  • ½ cup dried, minced onion
  • ½ teaspoon paprika
  • 1 tablespoon dry parsley flakes
  • 1½ tablespoons Worcestershire sauce (most contain anchovies, so if you are a vegetarian, use a vegan Worcestershire)
On wax paper roll the balls in:
  • 1⅔ cup chopped pecans
  • 5 teaspoons dried parsley
  • ⅝ teaspoon paprika
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