These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They're the perfect appetizer to bring to a summer picnic. Jamie and Bobby share a passion for great home-cooked food with a Southern flair with their celebrity-chef mom, Paula Deen. These brothers are following in their mom's footsteps with their own TV shows, books and website. Our favorite part of what they're up to: healthy makeovers of some of Paula's recipes! Recipe adapted from The Deen Bros. Get Fired Up, by Jamie & Bobby Deen and Melissa Clark (Ballantine Books, 2011). Source: EatingWell Magazine, May/June 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.

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  • Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.

  • Serve the cheese balls at room temperature or chilled.

Tips

Make Ahead Tip: Prepare through Step 1 up to 2 days ahead. Cover and refrigerate the finished balls for up to 3 days.

Tip: To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

66 calories; 5.8 g total fat; 12 mg cholesterol; 84 mg sodium. 1 g carbohydrates; 3.1 g protein; Full Nutrition

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Rating: 5 stars
01/29/2013
YUUUUMMM!!! Read More