On special occasions, serve this Philadelphia cream cheese ball with pita chips, celery sticks, and whole wheat crackers.
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 24 |
Ingredients
- 2 (8 ounce) packages Philadelphia cream cheese, softened
- 2 (8 ounce) packages Kraft shredded sharp Cheddar cheese
- 1 tablespoon finely chopped onion
- 1 tablespoon chopped red bell pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 dash ground red pepper
- 1 dash salt
- 1 cup chopped Planters pecans
Instructions
- Beat cream cheese and Cheddar cheese in a bowl with an electric mixer on medium speed until well blended. Mix in onion, bell pepper, Worcestershire sauce, lemon juice, cayenne pepper, and salt. Cover and refrigerate for 3 hours or overnight.
- Remove from the refrigerator and shape into a ball. Roll in pecans and place onto a serving plate.
Reviews
This was excellent. My family loves it.
It takes Tablespoons (not teaspoons) of the lemon juice and Worcestershire sauce to give it any zing at all. I used green and red bell pepper to give it a holiday flair. Cover it all in pecan pieces. Can’t be beat!
This is a PHENOMENAL recipe and soooo easy peasy! Brought to a party and everyone raved about it. I only review if I make the recipe as written – note, you shouldn’t review or critique if you haven’t made it, because that’s not fair to the author. This one requires no adjustments. My only feedback is that it makes a really BIG cheese ball, so you may want to half the recipe or make two of them.
I always try a recipe first the way it’s written, thus I changed nothing. So good!
Tasty but WHEW the blue cheese, onion, and garlic made it pungent. Don’t eat this at a New Years party, no one will kiss you at midnight.
first cheeseball I have ever made, it was great 🙂
I omitted the bell peppers, and substituted seasoning salt. Great recipe, thanks!
The only change I make to this recipe is with the Worcestershire Sauce; to me it has a over-powering flavor so I use one teaspoon instead of two. I’ve been making this recipe since the 70’s — got it from an old Kraft recipe book which I still have! 🙂
I have been making this cheese ball for years and the secret is to put some cayenne pepper in it (depending on how hot you want it). I usually put in a teaspoon. Every time I make it, someone asks for the recipe!
It was delicious, makes a huge amount. I think next time I will use only 8oz. of cheddar. I thought the ingredient listing for the cheddar was confusing. Why put” 2(8 Oz’s)”? Why not 16oz?
Turned out great! Our guests really enjoyed it.
I made it. It was amazing
made it and was tasteless.
Brilliant recipe! It was a definite hit and very more-ish. I made a couple of changes simply because of what was on hand – I grated Red Leicester cheese from the block and used light cream cheese. I also ended up only making half a recipe but it scaled down beautifully. I would recommend trying to grate the red pepper and onion – even though it turns the ingredients into a sort of mush, they then blends into the cheese smoothly and evenly.
I made this recipe ahead of time for a Christmas Eve appetizer. I didn’t use an electric mixer, just good old fashioned muscle power. It was such a huge hit that I have emailed it to several guests who asked for the recipe. Super easy and delish! I may add a dash of hot sauce or a whisper of chili powder or cayenne pepper next time for a little kick depending on the guest list. I halved the recipe and the ball was still large…great for making 2 or more balls and having plates in various locations. An instant classic.