I’ve made this each holiday season since I was a child. I found the recipe in a children’s cookbook given to me by my grandmother. Over the years I have tweaked it to perfection. –Keely
- 2 – 8oz packages of cream cheese (softened)
- 8oz cheddar cheese (grated)
- 2 envelopes dry onion soup mix
- 1 lemon
- cayenne pepper
- ¾ cup chopped pecans
- ¾ cup chopped parsley
Place both cheeses in a big bowl. Squeeze juice from lemon, removing any seeds.
Add one whole package of dried onion soup mix. Sift the dried onions from the second package, adding just the powder to the bowl.
Add 6-8 good shakes of cayenne pepper, and combine.
Divide in half and roll into 2 balls.
In a smaller bowl, mix together the pecans and parsley. Roll balls into this mixture, completely covering each ball.
Wrap in wax paper, then wrap in foil. Refrigerate for at least 1 hour before serving.
Serve with crackers.
Pre-grated cheese is not allowed in my home. Fresh grated cheese is a snap in the food processor. I will admit that in my younger years this dish was made with pre-grated cheese and it was still the hit of the party, so use what works for you.
I am also not a fan of lemon juice in a bottle, however you can use 1 tsp of bottled lemon juice in lieu of the fresh lemon.
Fresh parsley is always best, but dried parsley works well too.
My family’s favorite crackers are Ritz, Wheat Thins, and Chicken in a Bisket, however it has been suggested that I simply serve my cheeseball with big spoons!