Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This classic app is the perfect party treat made simple from Adrianna Adarme of A Cozy Kitchen.

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Recipe Summary

cook:
7 mins
additional:
2 hrs
total:
2 hrs 17 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For serving:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.

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  • In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.

  • Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.

  • Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

REYNOLDS KITCHENS TIP

Use Reynolds Wrap® Aluminum Foil to perfectly roast nuts that won't stick.

Nutrition Facts

546 calories; protein 13.8g; carbohydrates 27.4g; fat 43.4g; cholesterol 69.2mg; sodium 748.4mg. Full Nutrition
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