World’s Best Pimiento Cheese Ball

That is the title of the recipe as it appears on an index card in my grandma’s recipe box. And while I haven’t tasted every pimiento cheese ball recipe in the world, this one is absolutely fantastic, so I definitely think the title is appropriate. I’ve had cheese balls here and there, but for as much as I love cheese (and cream cheese, at that), none really ever made me go back for seconds. Fast forward to Christmas Day at my grandparents’ this past weekend. I walked in starving, having fasted and not eaten breakfast in preparation for the two holiday meals I would be eating that day. It wasn’t looking like we were going to be eating right away so I headed to the snack table to see what I could get my hungry little fingers on. Enter the world’s best cheese ball.

Give me cheese, give me crackers, and I am a happy, happy camper. This cheese ball was heads and tails above just crackers and cheese though. It had cream cheese. It had pimiento. It had nuts. It was almost a meal in and of itself. Almost. I still ate plenty once we sat down for our Christmas lunch, but I think I’m definitely bringing the cheese ball back. SO freakin’ delicious.

Also, I wasn’t quite sure about the pimientos. My experience with them has pretty much been limited to green olives. And I hate green olives with every fiber of my being. I had already downed an entire plate of crackers slathered with the cheese spread when I asked my Grandma for the recipe and found out about the pimiento situation. At that point, however, I figured that my issue probably resides less with the pimiento and much more with the green olive, since I found everything in the cheese ball to be utterly delicious.

So if you’re still looking for something different to serve as an appetizer for New Year’s Eve, I highly recommend this baby!

Cheese Ball Recipe

Yield: 1 large cheese ball or 2 small cheese balls

Prep Time: 20 minutes

Total Time: 4 hours 20 minutes


½ cup mayonnaise
3 ounces cream cheese, at room temperature
3 garlic cloves, minced
¼ cup chopped fresh parsley
2 drops Tabasco sauce
2-ounce jar pimento, undrained
3 cups finely shredded cheddar cheese
Pecans or walnuts, finely chopped


1. Put the mayonnaise, cream cheese, garlic, parsley and Tabasco in a food processor or blender, and blend until smooth.

2. Transfer the mixture to a bowl and stir in the pimento and shredded cheddar cheese.

3. Form the mixture into a ball shape (or form into two smaller balls) and roll in the chopped nuts to cover the outside.

4. Wrap in plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together. Serve with your favorite crackers. Store leftovers in the refrigerator, tightly wrapped.


15 Responses to “World’s Best Pimiento Cheese Ball”

  1. Denise on December 29, 2011 at 12:19 am

    This looks wonderful and I’m heading out tomorrow am for some quick N.Yrs. supplies. Might I ask what crackers you show there? They look better than Ritz…not that there is anything wrong with a good, tasty Ritz.



    • Michelle on December 30th, 2011 at 8:13 pm

      Hi Denise, They are the Toasteds variety pack – sesame, whole grain & butter. The grain are (surprisingly!) my favorite!


  2. Emilia on December 29, 2011 at 12:42 am

    I can’t wait to try this! I’ve been looking for an easy yet unique cheese ball recipe and this one looks just perfect! 🙂


  3. KiriW. on December 29, 2011 at 3:57 am

    I am exactly like you in terms of cheese and crackers. So. So. Good. Love the Tabasco sauce in this recipe!


  4. Jennifer@Peanut Butter and Peppers on December 29, 2011 at 8:53 am

    Oh yum! I have been wanting to make a Cheeseball, I probably shouldn’t, since I’ll eat the whole thing!


  5. nicole on December 29, 2011 at 9:49 am

    I had pimento cheese for the first time this yar. I am addicted to it!


  6. Jen of My Tiny Oven on December 29, 2011 at 11:37 am

    I have been dying to try pimento cheese and this looks like the perfect 1st try!
    it looks amazing, this is going on the new year’s snack table for sure! THANKS!


  7. Brenda of SweetSimpleStuff on December 29, 2011 at 1:32 pm

    I grew up with my Grandma using pimento frequently … I never do … and don’t know why. This sounds like the perfect opportunity to go for it. Thank you


  8. Cindy on December 31, 2011 at 12:36 pm

    I just made this and it didn’t form a ball very well. Does it firm up in the fridge?


    • Michelle on January 3rd, 2012 at 10:41 pm

      Hi Cindy, Yes, it does firm up in the fridge.


  9. Lacy on January 5, 2012 at 10:33 am

    Oh man, I’ve never had anything like this but I KNOW I would love it. It’s probably pretty dangerous to have in my house since I’d eat it all myself but I’m definitely trying it out!


  10. Karen on February 24, 2012 at 8:32 pm

    I made this and it was delicious! I posted on my blog about it here:


  11. Gayle on December 5, 2012 at 1:58 pm

    I will definitely be trying this one but I’m questioning the 3 oz of cream cheese. It seems like too little a quantity to make a large ball or 2 small.


    • Michelle on December 5th, 2012 at 6:15 pm

      Hi Gayle, Along with the 3 cups cheddar cheese and the mayonnaise, it’s definitely enough.


      • Gayle on December 6th, 2012 at 3:17 pm

        Thanks Michelle I can’t wait to try it and will be trying your Peppermint Bark this weekend. Thanks for the inspiration


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