Recipe submitted on www.pimentocheese.com by Patricia A.
16 ounces cream cheese, at room temperature
1 garlic clove, minced
2 tsp onion, minced
1 T Worcestershire sauce
1 T lemon juice, freshly squeezed
Several drops of Tabasco sauce, if you dare
1 tub of Palmetto Cheese with Jalapeños
Fresh parsley, chopped
Pecans, coarsely chopped
Jalapeño slices, for decoration
1. Put the cream cheese, garlic, onion, lemon juice, Tabasco, and Worcestershire in a food processor, and process until smooth.
2. Transfer the mixture to a bowl and stir in the Palmetto Cheese with Jalapeños Gourmet Spread.
3. Place a handful of chopped pecans in the middle of a sheet of waxed paper. Form 1/2 of the mixture into a ball shape on top of the pecans and the waxed paper, and sprinkle with chopped nuts and parsley to cover the outside. Decorate the top with parsley sprigs…or jalapeño slices for extra kick! Repeat to make the other cheese ball, or refrigerate the remainder of the mixture in the Palmetto Cheese with Jalapeños Gourmet Spread tub until ready to roll in nuts and parsley. (Caution: there are those midnight snackers who may eat it straight from the tub…just sayin’)
4. Wrap the prepared cheese ball in plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to blend. Serve with your favorite crackers. Store leftovers in the refrigerator, tightly wrapped.
Note: Recipe easily halved, but if you are going to have to clean your food processor, why not make the big batch, save half of the mixture for later, and only have to wash once!
Yield: 2 large cheese balls or 4 smaller cheese balls or logs.
Prep time: 20 minutes; chilling time: 4 hours, minimum