Pimento Cheese Ball
8oz. cream cheese
1/4 cup mayonnaise
1 teaspoon worcestershire
1/2 teaspoon dijon mustard
1/2 teaspoon garlic salt
1 teaspoon Everglades Heat
8oz block sharp cheddar cheese freshly grated
4oz jar pimento cheese drained
3oz bag real bacon bits
1 cup pecans
2 fresh jalapeños
In medium size bowl combine softened cream cheese, mayonnaise, worcestershire, mustard, garlic salt, Everglades Heat, freshly grated cheese, and drained pimentos by hand. Do not use mixer because it will over mix the cheese and pimentos and will make one strange looking blob.
*I know it is tempting to buy the pre-grated cheese but I strongly recommend to buying a block of cheese and grate it yourself - trust me its worth it*
After combining, shape together as best you can into a ball shape. Cover and refrigerate for 4-5 hours.
While the cream cheese mixture is chilling. You can start to make the outer crumb mixture.
First start by deseeding and finely chopping the jalapeños. If you would like this to be on the spicier side you can add some of the seeds. Be EXTREMELY careful when doing this, I usually recommend wearing gloves.
Chop 1 cup of pecans and toast lightly over medium heat in skillet, until fragrant and a light color begins to form. Be careful not to burn them.
Combine bacon bit, jalapeños, and toasted pecans in bowl.
Once Cream Cheese ball is done chilling roll ball in crumb mixture. Sometimes gently pressing the mixture on to the ball helps it to stick better. This is a great recipe to make because it can be made the day before so it one less thing to try and get ready the day of your event.
For smaller individual portions you only need to roll the balls into smaller shapes before refrigerating for the full 4-5 hours.
Serve with lightly toasted bread slices or crackers.