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, and 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.

Cheese Ball Recipe

Servings 1 large cheese ball or 2 small cheese balls
Prep 20 minutes
Chilling time 4 hours
Total 4 hours 20 minutes
Course: Appetizer
Cuisine: American
Author: Michelle

A cheese ball is the perfect food for a party


  • ½
  • 3
    cream cheese
    (at room temperature)
  • 3
    garlic cloves
  • ¼
    chopped fresh parsley
  • 2
    drops Tabasco sauce
  • 2
    jar pimento
  • 3
    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.

Recipe Notes:

Nutritional values are based on the whole recipe


Calories: 1924kcal
Fat: 159g
Saturated fat: 89g
Cholesterol: 459mg
Sodium: 3359mg
Potassium: 796mg
Carbohydrates: 35g
Fiber: 5g
Sugar: 18g
Protein: 93g
Vitamin A: 7310%
Vitamin C: 72.4%
Calcium: 2578%
Iron: 5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!