With all of the bold, spicy, and ultra-savory flavors of spreadable pimiento cheese, this may be our favorite riff on the classic cheese ball. This retro American crowd-pleaser takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal party app. You can customize flavors to suit your palate by swapping in your choice of nuts, herbs, and/or seasonings for the ones here, or make our Classic Cheese Ball, or this Port Wine and Blue Cheese riff.
6–8 servings
½
4
4
2
2
1½
½
1
½
½
¼
2
Preheat oven to 400°. Toast ½ cup raw walnuts on a baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool 5 minutes. Chop into ¼” pieces or smaller and let cool completely.
Meanwhile, line a bowl large enough to hold your fist with a sheet of plastic wrap, leaving a 3″ overhang. Process 4 oz. cream cheese, room temperature, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups), 2 Tbsp. mayonnaise, 2 Tbsp. chopped pimientos from a jar, 1½ tsp. vinegar-based hot sauce, ½ tsp. Worcestershire sauce, 1 tsp. onion powder, ½ tsp. garlic powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a food processor until smooth. Add nuts and pulse just to combine. Scrape cheese mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, 1–1½ hours.
Place 2 cups finely chopped chives in a small bowl. Using plastic wrap, mold cheese mixture into a ball, then remove plastic and discard. Roll ball in chives, pressing gently to adhere and molding ball more if needed, until well coated. Place cheese ball on a platter and chill until firm, at least 30 minutes. Cover and chill chives.
To serve, roll cheese ball again in chives, pressing to adhere. Place back on platter and arrange assorted crackers around.
Do ahead: Cheese ball (without second coating of chives) can be made 1 day ahead. Cover and keep chilled.
