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Recipe: Pecan Covered Cheese Ball

Thankfully, we had a good and blessed Thanksgiving. We had twelve people over for Thanksgiving and everyone seem to had a good time. All the foods were delicious and we barely had any leftovers. I suspect that if we didn't buy a 23-pounder turkey, we wouldn't have any of that left either :)

Nathaniel enjoying a delicious triple chocolate
pumpkin pie on his first Thanksgiving

I originally made this cheese ball on our first hosted Thanksgiving last year and since Hubby loved it so much, I decided to serve it again this year. It is very easy to make and very versatile since you can use your favorite cheese and nut type/combination or whatever you have on hand.

Recipe adapted from All Recipes

I find that these taste better if made the day before to give the flavors enough time to blend together. For some reason, they are a little bit salty when consumed right away.

Makes 5 tennis ball-sized cheese balls

  • 2 (8oz) packages cream cheese, softened
  • 1 (1oz) package ranch dressing mix
  • 2 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups chopped pecans


In a medium size bowl, mash the cream cheese. Add dressing mix and cheese and continue to mix until evenly distributed.

Shape the mixture into a ball (about the size of a tennis ball). Roll the ball in the chopped pecans.

Refrigerate in a tight seal container until ready to serve.

Cheese options: Colby, Mozzarella, Monterey Jack, etc.
Nuts options: Walnut, Pistachio, etc.

I hope you had a wonderful and blessed Thanksgiving, too!

Ni Hao Y'all  


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Have a blessed day!