Pimento Cheese Ball


Pimento Cheese Ball

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!

Pimento Cheese Ball

Pimento Cheese Ball

Pimento Cheese Ball

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.

To check out more holiday recipes and explore their Endless Table, you can head over to Reynolds Kitchens.

Pimento Cheese Ball

Pimento Cheese Ball

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serving Size: 4 TO 6 (AS AN APPETIZER)


  • 3/4 cup pecans
  • 8 ounces cream cheese, at room temperature
  • 1 garlic clove, minced
  • 1 small dill pickle, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack
  • 1 4- ounce jar pimentos, drained and diced
  • Fresh ground black pepper, to taste
  • 2 teaspoons hot sauce
  • 1/4 teaspoon ground cayenne pepper
  • Reynolds Wrap® Aluminum Foil


  • 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.

(This post is sponsored by Reynolds Kitchens. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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  • Reply Katrina November 10, 2015 at 11:00 am

    This totally looks like my kind of appetizer and yet, I still haven’t ever had a cheese ball! Definitely adding this to the list of things I need to make. So yummy!

  • Reply Helen November 10, 2015 at 11:25 am

    You’ve missed the gorgeous autumn weather we were having, but it’s more grey than wet atm (weather chat to get you in a UK mood). Cheese ball looks pretty exciting! Cheese and balls, what’s not to love?

    Hope you have a wonderful trip!

    • Adrianna Adarme
      Reply Adrianna Adarme November 10, 2015 at 11:26 am

      Awww! I’m honestly excited about grey weather. I live in LA where the sun is out way too much, if you can believe that. Thanks so much! Can’t wait!

  • Reply Mollie November 10, 2015 at 12:02 pm

    Ohhh man, cheese balls are one of my favorite apps for the holidays! Yum yum yum, this is getting me excited for all of the upcoming festivities!

    xoxo Mollie

  • Reply Kari November 10, 2015 at 3:54 pm

    That’s one of my favorite appetizers to have!

  • Reply Kristina November 12, 2015 at 12:12 am

    Honestly I have never made a cheese ball. I always admire them, but when the time comes to make them I always forget about them. This looks delicious.

  • Reply Friends & Food | books & beans November 28, 2015 at 4:28 pm

    […] I mean I insisted on making it) was a cheese ball. I was inspired by A Cozy’s Kitchen’s pimento cheese ball, but used my mom’s pimento cheese recipe instead (I won’t have it any other […]

  • Reply Coya June 27, 2016 at 2:44 pm

    Made this cheeseball for a wine & cheese gathering and it was delicious! I will certainly make it again. Thank you for the recipe.

  • Reply Pimento Cheese Ball + Sweet Potato Mezzaluna | A Tasty Life December 20, 2016 at 5:17 am

    […] the house, it was time to simply relax and enjoy some Christmas music.  As an appetizer, we had a pimento cheese ball.  For some reason, the only time I really think about cheese balls is during Christmastime. […]

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