Description
This classic app is the perfect party treat made simple from Adrianna Adarme of A Cozy Kitchen.
Ingredients
- ¾ cup pecans
- 1 (8 ounce) package cream cheese, at room temperature
- 1 clove garlic, minced
- 1 small dill pickle, minced
- 1 cup shredded Cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 (4 ounce) jar pimientos, drained and diced
- Fresh ground black pepper to taste
- 2 teaspoons hot sauce
- ¼ teaspoon ground cayenne pepper
- Reynolds Wrap® Aluminum Foil
- Crackers
- Vegetables such as radishes, celery, or carrots
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 7 mins
Total Time: 2 hrs 17 mins
Servings: 6