Voodoo Pimento Cheese Ball
- Details
Looking to bring the appetizer A-game to the next house party? This recipe is the ultimate game-day snack and a real fan favorite of ours. Voodoo seasoning has robust ingredients like Aleppo pepper, brown and yellow mustard, allspice, thyme, onion, and garlic. These flavors compliment the bright pimento and rich cheese perfectly. Whip this up, set it in the center of the table, and watch it disappear!
Voodoo Pimento Cheese Ball
Ingredients
- 8 oz. cream cheese
- 8 oz. medium cheddar cheese, grated
- 2 teaspoons grated shallot
- 1 tablespoon minced pimentos
- 1 teaspoon smoked paprika
- 2 teaspoons Voodoo, divided
- 1 teaspoon vegetable oil
- 1 cup pecans
- Carrot and celery sticks for garnish and dipping
Instructions
- In the bowl of a stand mixer, combine cheeses, shallots, pimentos, smoked paprika and 1 teaspoon Voodoo. Mix well on low speed, using the paddle attachment.
- On a plate, form the cheese mixture into a football shape and press firmly on all sides. Cover tightly with plastic wrap and refrigerate for 2-3 hours.
- While the cheese ball is firming, make the crust. Preheat the oven to 350 degrees. Place the pecans in a small bowl and drizzle with oil and 1 teaspoon Voodoo. Toss to combine. Place the nuts on a baking sheet and toast in the oven for 10-12 minutes, until fragrant. Cool and chop finely.
- Remove the cheese ball from the refrigerator and unwrap 15 minutes before serving to allow the surface to become sticky. Use celery strips to make the "laces" of the football. Then sprinkle the chopped nuts on the cheese ball and press firmly to make them stick.
- Serve with veggie sticks and crackers on game day!
If you want more fan fare, whip up a batch of Hawk Wings too!
Harissa Spiced Pecans
We never tire of whipping up different spiced nut combinations. Salty or sweet, hot or mild, there are endless combinations to try. Harissa Spiced Pecans are especially addictive, though, because they have it all: mild …
Pasilla Oaxaca Vegetable Soup
Sometimes it’s hard to get enough of a good thing, and that is certainly true with Pasilla Oaxaca chiles. Every summer we run out of the small crop of these rare chiles, and celebrate when …
Compound Butter with Seasoning Salt
I love the flavor trinity of corn + butter + salt, so when we set out to showcase our new Global Grill: Seasoning Salt Set, this recipe for compound butter immediately popped to mind. It is …
Smoky Hazelnut Chocolate Cookies
From My Two Souths and Chef Asha Gomez, we get this recipe for Smoky Hazelnut Chocolate Cookies. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of …
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
Leave a Comment