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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Thanksgiving Cheeseball Recipe

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This recipe for Thanksgiving Cheeseball is from Beta Sigma Phi - Online Beta Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eight ounce packages of cream cheese, softened

1/3 cup mayonnaise

2 tablespoons half and half

2 tablespoons Worcestershire sauce

1 pack dry ranch dressing seasoning

1 small jar pimientos, drained

½ cup green onions, diced

4 strips bacon, cooked and crumbled

½ cup pecans, chopped

3 cups cheddar cheese, shredded

One small zucchini end for garnish
Directions:
Directions:
In a large bowl, beat together cream cheese, mayo, half and half, Worcestershire and ranch mix with a hand mixer. Stir in pimientos, green onions, bacon and pecans until mixed. Stir in 2 cups of cheddar.

Shape mixture into a ball and cover with plastic wrap. Chill in the refrigerator for at least 3 hours.

Once chilled, remove plastic wrap and place ball on serving platter. Cover ball with remaining cheddar by pressing the cheese into the ball. Press zucchini end into top for stem.

Serve with crackers, bread or crudité.

 

 

 

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