Pimento Cheese Ball

Week 499. Year 10. Tommy is 43. Fall. Hunting season approaching. The gumbo cravings starting. LSU football on the TV with Rémy on the couch arguing plays. Colette (16) in high school, painting. The season turning, the roux darkening, the days getting shorter in a way that makes the kitchen brighter by contrast.

Made dove poppers this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The roux keeps turning.

The dove poppers were the main event, but in this house nothing hits the table alone — you need something for the people who show up early, before the grill’s even hot, the ones who walk in and go straight for the kitchen. This pimento cheese ball is that food. It’s the thing that says the season has started, Rémy’s already on the couch, Colette might wander down smelling something good, and whoever you are, you’re welcome here. It’s fall in Louisiana on a cutting board.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 1 hr 15 min (includes chilling) | Servings: 10–12

Ingredients

2 (8 oz) blocks cream cheese, softened
2 cups sharp cheddar cheese, freshly shredded
1 (4 oz) jar diced pimentos, drained well
1/4 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Salt and black pepper to taste
3/4 cup finely chopped pecans (for coating)
2 tablespoons fresh chives, finely chopped (for coating)
Crackers, sliced baguette, or crudités for serving

Instructions

Mix the base. In a large bowl, beat the softened cream cheese and mayonnaise together until smooth and well combined. Stir in the shredded cheddar, drained pimentos, garlic powder, onion powder, cayenne, and smoked paprika. Season with salt and black pepper to taste.
Shape the ball. Turn the mixture out onto a sheet of plastic wrap. Using the wrap to help, form it into a round ball shape. Wrap tightly and refrigerate for at least 1 hour, or up to overnight, until firm enough to hold its shape.
Prepare the coating. On a large plate or shallow dish, combine the chopped pecans and chives. Mix to distribute evenly.
Coat and finish. Unwrap the chilled cheese ball and roll it firmly through the pecan-chive mixture, pressing gently so the coating adheres to all sides. Return to the refrigerator uncovered for 10–15 minutes to set.
Serve. Place on a board or plate surrounded by crackers, sliced baguette, celery sticks, or whatever you’ve got. Let it sit at room temperature for 10 minutes before serving for the best spreadable texture.

Nutrition (per serving)

Pimento Cheese Ball — The Kind of Food That Says Come On In