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!
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 …
10 Spice Vegetable Soup with Cashew Cream
The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: …
Nuts & Bolts
Summer is a time of nostalgia and what better than a vat of baked snack mix to carry you back. In this recipe, the classic Nuts & Bolts gets a spice make-over and goes gluten-free, …
Southwest Pumpkin Soup
This southwest pumpkin soup is a delicious fall treat, perfectly spiced with warm heat from our Chorizo Bomb. Sultry smoke from our perennial favorite, smoked paprika, rounds out the taste. Cooking your own pumpkin for …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
Leave a Comment