What's This?
Serving size 42
Prep Time
Total Time


2 oz reduced-fat cream cheese (Neufchâtel), softened (generous 1/4 cup)8 oz shredded sharp cheddar cheese (about 2 cup)8 oz shredded monterey Jack cheese (about 2 cup)3 Tbsp low-fat mayonnaise3 Tbsp drained chopped pimientos1 tsp grated onion⅛ tsp garlic powder pinch of salt pinch of freshly ground pepper1 ½ cup finely chopped toasted pecans (see tip)


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.

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Nutrition Facts

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.

Tags: Appetizer, Diabetic, Gluten Free, Healthy, Kid-Friendly, Low Carb, Vegetarian, Cheese, Vegetable, Nut, American, Southern & Soul, Easy, Fall, Spring, Summer, Winter, Christmas, Easter, Picnic, Thanksgiving, Halloween, Super Bowl, Housewarming, New Year, Entertaining

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