Name: Voodoo Pimento Cheese Ball
Cuisine: Americana
Ingredients: 8 oz cream cheese; 8 oz medium cheddar cheese, grated; 2 teaspoons grated shallot; 1 tablespoon minced pimentos; 1 teaspoon; 2 teaspoons; 1 teaspoon vegetable oil; 1 cup pecans; Carrot and celery sticks for garnish and dipping

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Voodoo Pimento Cheese Ball

Looking to bring the appetizer A-game to the next house party? This recipe is the ultimate game-day snack and a real fan favorite of ours.

Voodoo

Like all great magic, there are secrets in this blend that would make Voodoo Queen Marie Laveau proud. Coarse French sea salt? Aleppo pepper? No one can say for sure, maybe it's just...

seasoning has robust ingredients like

Aleppo Pepper

This mild and sunny chile traditionally from the Aleppo region of Syria has a moderate heat that doesn't overpower its fruity flavor. Some dishes use only this chile as a seasoning, ...

, brown and yellow mustard, allspice, thyme, onion, and garlic. These flavors compliment the bright pimento and rich cheese perfectly. Whip this up, set it in the center of the table, and watch it disappear!

Ingredients

8 oz cream cheese
8 oz medium cheddar cheese, grated
2 teaspoons grated shallot
1 tablespoon minced pimentos
1 teaspoon

Paprika - Smoked - Sweet

Paprika - Smoked - Sweet

Smoked paprika is nothing less than a culinary magic trick- adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this ...
2 teaspoons

Voodoo

Voodoo

Like all great magic, there are secrets in this blend that would make Voodoo Queen Marie Laveau proud. Coarse French sea salt? Aleppo pepper? No one can say for sure, maybe it's just...
1 teaspoon vegetable oil
1 cup pecans
Carrot and celery sticks for garnish and dipping

Preparation

In the bowl of a stand mixer, combine cheeses, shallots, pimentos, smoked paprika and 1 teaspoon Voodoo. Mix well on low speed, using the paddle attachment.

On a plate, form the cheese mixture into a football shape and press firmly on all sides. Cover tightly with plastic wrap and refrigerate for 2-3 hours.

While the cheese ball is firming, make the crust. Preheat the oven to 350 degrees F. Place the pecans in a small bowl and drizzle with oil and 1 teaspoon Voodoo. Toss to combine. Place the nuts on a baking sheet and toast in the oven for 10-12 minutes, until fragrant. Cool and chop finely.

Remove the cheese ball from the refrigerator and unwrap 15 minutes before serving to allow the surface to become sticky. Use celery strips to make the "laces" of the football. Then sprinkle the chopped nuts on the cheese ball and press firmly to make them stick.

Serve with veggie sticks and crackers on game day!