No Southern appetizer table is complete without a cheese ball. Perfectly paired with crackers or veggies, a traditional cheese ball with Cheddar cheese, cream cheese, and a kick of Worcestershire sauce is an easy crowd-pleaser. This recipe comes to us from the Mama of Charlie Muncaster, half of country music duo Muscadine Bloodline. This cheese ball is special to Charlie because of the nostalgia associated with it: “Mom and I used to make this for neighborhood parties together. I always enjoyed slicing and dicing with my mother. She always made me do it because she was terrible with a knife!”
2 (8-oz.) packages cream cheese, softened
6 ounces blue cheese, softened
6 ounces finely shredded Cheddar cheese
2-3 tablespoons grated onion
2 teaspoons Worcestershire sauce
2 cups finely chopped pecans
1/2 cup finely chopped parsley
How to Make It
Combine cheese, onion, Worcestershire sauce, and stir/beat until well blended. Stir in 1 cup pecans and 1/2 cup parsley.
Shape into 1 large ball or 2 smaller balls. Roll cheese ball in leftover cup of chopped or ground pecans. Wrap cheese ball in wax paper or plastic wrap, and then in foil. Refrigerate overnight. Serve with crackers or vegetables.