Mohamed Shili This delicious and easy cheese ball recipe, inspired by Joanna Gaines, is the ultimate party appetizer! Creamy, flavorful, and perfectly coated in crunchy pecans, it’s a quick dish made with everyday ingredients. Perfect for spreading on crackers or pairing with veggies, this versatile recipe is sure to impress your guests at any gathering.
Recipe Ingredients:
- 1 pound (2 blocks) cream cheese, softened
- 8 ounces sharp cheddar cheese, grated
- 1/2 cup minced green bell pepper
- 4 scallions, minced
- 2 tablespoons fresh lemon juice (about 1 small lemon)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup chopped pecans, for rolling
How To Make Cheese Balls Recipe?
- Mix the cheese base: In a large bowl, combine the cream cheese, cheddar cheese, green bell pepper, scallions, lemon juice, Worcestershire sauce, and garlic powder. Mash together with a large fork until well blended. Adjust seasoning to taste.
- Prepare the pecan coating: Spread the chopped pecans evenly on a clean surface or cutting board.
- Divide and shape: Separate the cheese mixture into two halves. Using clean hands or a large spatula, form each half into a ball.
- Roll in pecans: Place each cheese ball onto the pecans. Gently roll them around until completely coated.
- Serve or store: Serve immediately with crackers or chips. Alternatively, wrap the cheese balls tightly in plastic wrap and refrigerate for up to one week.
Recipe Tips:
- Soften the cream cheese properly: Make sure the cream cheese is soft enough to mix easily. Leave it at room temperature for about 30 minutes before starting to avoid lumps.
- Use freshly grated cheddar: Pre-grated cheese can be dry and less flavorful. Grating it fresh will give a creamier texture and richer taste.
- Chop ingredients finely: Mince the green bell pepper and scallions very small so they blend well into the cheese mixture without large chunks.
- Roll gently in pecans: When coating the cheese balls, press the pecans lightly to ensure they stick evenly without breaking the ball shape.
- Chill before serving: Let the cheese balls sit in the fridge for at least 1 hour before serving. This helps the flavors meld together and makes slicing or spreading easier.
How To Store Leftovers?
Let the leftover cheese balls sit at room temperature until they cool completely. Then, wrap them tightly in plastic wrap or store in an airtight container. Keep in the fridge for up to 1 week.
Nutrition Facts
- Calories: 81 kcal
- Total Fat: 7.5 g
- Saturated Fat: 3.56 g
- Cholesterol: 17.25 mg
- Sodium: 69.5 mg
- Potassium: 52.74 mg
- Total Carbohydrate: 1.61 g
- Dietary Fiber: 0.51 g
- Sugars: 0.85 g
- Protein: 2.45 g
Check out More Recipes:
Joanna Gaines Cheese Balls
Description
This delicious and easy cheese ball recipe, inspired by Joanna Gaines, is the ultimate party appetizer! Creamy, flavorful, and perfectly coated in crunchy pecans, it’s a quick dish made with everyday ingredients. Perfect for spreading on crackers or pairing with veggies, this versatile recipe is sure to impress your guests at any gathering.
Ingredients
Instructions
- Mix the cheese base: In a large bowl, combine the cream cheese, cheddar cheese, green bell pepper, scallions, lemon juice, Worcestershire sauce, and garlic powder. Mash together with a large fork until well blended. Adjust seasoning to taste.
- Prepare the pecan coating: Spread the chopped pecans evenly on a clean surface or cutting board.
- Divide and shape: Separate the cheese mixture into two halves. Using clean hands or a large spatula, form each half into a ball.
- Roll in pecans: Place each cheese ball onto the pecans. Gently roll them around until completely coated.
- Serve or store: Serve immediately with crackers or chips. Alternatively, wrap the cheese balls tightly in plastic wrap and refrigerate for up to one week.
Notes
- Soften the cream cheese properly: Make sure the cream cheese is soft enough to mix easily. Leave it at room temperature for about 30 minutes before starting to avoid lumps.
- Use freshly grated cheddar: Pre-grated cheese can be dry and less flavorful. Grating it fresh will give a creamier texture and richer taste.
- Chop ingredients finely: Mince the green bell pepper and scallions very small so they blend well into the cheese mixture without large chunks.
- Roll gently in pecans: When coating the cheese balls, press the pecans lightly to ensure they stick evenly without breaking the ball shape.
- Chill before serving: Let the cheese balls sit in the fridge for at least 1 hour before serving. This helps the flavors meld together and makes slicing or spreading easier.
Joanna Gaines Cheese Balls
