Nutty Pimiento Cheese Balls
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.Advertisement
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.
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.