Mini Cheese Balls Recipe
By Published: November 1, 2014
- Yield: 24 cheese balls
Ingredients
- 1 8-ounce package cream cheese softened
- 1/2 cup small-curd cottage cheese
- 1 8-ounce package sharp white Cheddar cheese shredded
- 1 4-ounce jar diced pimiento peppers drained
- 1 tablespoon fresh chives chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons grated onion
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 1 cup toasted pecans finely chopped, OPTIONAL
- 1 cup parsley chopped, OPTIONAL
- paprkia to taste
Instructions
- Place the cream cheese and cottage cheese in the bowl of a food processor and process until smooth. Transfer to a mixing bowl and stir in the Cheddar, pimiento peppers, chives, mustard, onions, lemon juice, garlic salt and pepper. Cover and refrigerate for at least 1 hour. Roll into 1/2-inch to 3/4-inch balls and then roll in the pecans, parsley or paprika. Serve immediately or refrigerate until ready to serve.
