Whipped Pimento Beer Cheese Ball - The Local Palate

Name: Whipped Pimento Beer Cheese Ball - The Local Palate
Ingredients: 5 ounces cream cheese; 8 ounces Velveeta; ¼ cup crumbled blue cheese; 2 tablespoons Texas Pete hot sauce; 1 teaspoon Worcestershire; Pinch smoked paprika; Pinch garlic powder; 1 teaspoon dijon mustard; 1½ cups shredded sharp cheddar, divided (Coleman prefers a sharp Vermont white cheddar); ¼ cup light beer (Coleman uses Miller High Life); ¾ cup canned piquillo peppers, diced; 1 teaspoon Calabrian chiles, minced; Salt to taste; Chopped smoked pecans for coating cheese ball; Crackers for serving (Coleman prefers Triscuits)

thelocalpalate.com

recipe yields Makes 1 quart - 5 ounces cream cheese - 8 ounces Velveeta - ¼ cup crumbled blue cheese - 2 tablespoons Texas Pete hot sauce - 1 teaspoon

View Original

Share this recipe:

Ingredients

5 ounces cream cheese
8 ounces Velveeta
¼ cup crumbled blue cheese
2 tablespoons Texas Pete hot sauce
1 teaspoon Worcestershire
Pinch smoked paprika
Pinch garlic powder
1 teaspoon dijon mustard
1½ cups shredded sharp cheddar, divided (Coleman prefers a sharp Vermont white cheddar)
¼ cup light beer (Coleman uses Miller High Life)
¾ cup canned piquillo peppers, diced
1 teaspoon Calabrian chiles, minced
Salt to taste
Chopped smoked pecans for coating cheese ball
Crackers for serving (Coleman prefers Triscuits)