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Cheddar, Pepper Jelly And Pecan Cheese Ball
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- #118831
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups grated cheddar cheese
3 tablespoons cream cheese, room temperature
1 cup chopped pecans
1 cup mayonnaise, or as needed
2 cups sliced green onions, finely chopped
1 clove garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup hot pepper jelly
directions
Blend together cheeses, half the pecans, and the next 5 ingredients. Scrape the mixture onto a sheet of plastic wrap and form into a ball. Wrap with plastic and chill for 2 hours.
Unwrap cheese ball and cut in half. Use your fingers to press a deep well into the bottom half and fill the well with the jelly. Top with the upper half of the cheese ball and press the edges of the ball together to seal. Roll the cheese ball into the remaining chopped nuts and serve immediately or refrigerate until ready to serve, for up to 3 days.
Recipe Source: Paula Deen
added by
sgre52160
nutrition data
371 calories, 36 grams fat, 9 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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