I’m headed to London, TOMORROW! The past week have been me frantically scrambling, setting up Amelia-walkers, finding an umbrella to take with me, packing scarves and all sorts of other fun things. And pies! So many pies have been made, which are coming very, very soon. But first, we need a Thanksgiving appetizer. This should probably be made the day before so when you’re all cooking and gallivanting in the kitchen, you can pull this baby out of the fridge and snack on it all day long.
For this post, I partnered up with Reynolds Kitchens. I actually wrote a few Holiday-inspired recipes for them. I love all of them, but the one that’s near and dear to my cheese-loving heart is this Pimento Cheese Ball. Nothing says let’s have fun like a cheese ball—they’re the life of the party!
This cheeseball in particular is basically pimento cheese firmed up in the fridge a bit and then rolled in pecans. I like it served with either whole grain crackers or plain ol’ buttery crackers. If you want to do a mix, you could also serve it with crudite like radishes and celery and sticks of carrot.
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7–10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you’re ready to serve.
Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.