I was unfortunately cursed with lactose intolerance, but dang if I don’t love cheese. And a good cheese ball is always worth the pain (at least I keep telling myself that). This cheese ball is a prettier, creamier version of pimento cheese and was inspired by Raleigh-based chef Ashley Christensen’s out-of-this-world pimento cheese. The apple cider vinegar and hot sauce give it a tang that keeps you coming back for more.
This pimento cheese ball makes a great appetizer for the holidays. Grab the Ritz and get some cheese in your life!
Note: The taste and texture of the cheese ball will be better if you grate the cheddar rather than using pre-grated cheese.
Makes 1 cheese ball
Ingredients
1/2 red bell pepper, seeds and stem removed
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded extra sharp white cheddar
3 tablespoons apple cider vinegar (2 tablespoons for pickling pepper, 1 tablespoon for cheese ball)
1/4 cup mayo
2 teaspoon hot sauce, preferably Texas Pete (more if you want it spicier)
1/4 cup finely chopped onion
1/2 cup chopped pecans, toasted
Directions
1. Move oven rack to highest position. Turn oven to high broil.
2. Put red pepper on a baking sheet and place under broiler. Char all sides of skin until pepper starts to soften, about 3 minutes per side. Place in a small-medium bowl and cover with plastic wrap for 10 minutes. Remove plastic wrap and carefully remove skin. Chop pepper and place back in bowl. Add 2 tablespoons vinegar and let sit 15 minutes, stirring occasionally.
3. In a large bowl, cream together softened cream cheese, mayo, 1 tablespoon vinegar, and hot sauce with a hand mixer until well combined. Fold in onions, chopped peppers, and vinegar from peppers.
4. Mix in sharp cheddar and extra sharp white cheddar using hand mixer until well combined. Cover and refrigerate mixture at least 1 hour.
5. Once cheese is firm, form it into a ball. Place pecans on a plate and roll cheese ball in nuts until covered. Press nuts into cheese ball to ensure they stick.
6. Refrigerate until ready to serve or serve immediately with crackers or toasted bread.
