1. Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.
2. Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.
3. Serve the cheese balls at room temperature or chilled.
Tip: To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
To Make Ahead: Prepare through Step 1 up to 2 days ahead. Cover and refrigerate the finished balls for up to 3 days.
More From Kitchen Daily:
Provided by: EatingWell
Per Single Serving / Serves 42 Total
- Calories 64
- Total Fat 6gm
- Saturated Fat 2gm
- Monounsaturated Fat 2gm
- Sodium 81mg
- Total Carbohydrates 1gm
- Protein 3gm
- Cholesterol 11mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.