Whipped Pimento Beer Cheese Ball

By: Hannah Lee Leidy

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Makes 1 quart

  • 5 ounces cream cheese
  • 8 ounces Velveeta
  • ¼ cup crumbled blue cheese
  • 2 tablespoons Texas Pete hot sauce
  • 1 teaspoon Worcestershire
  • Pinch smoked paprika
  • Pinch garlic powder
  • 1 teaspoon dijon mustard
  • 1½ cups shredded sharp cheddar, divided (Coleman prefers a sharp Vermont white cheddar)
  • ¼ cup light beer (Coleman uses Miller High Life)
  • ¾ cup canned piquillo peppers, diced
  • 1 teaspoon Calabrian chiles, minced
  • Salt to taste
  • Chopped smoked pecans for coating cheese ball
  • Crackers for serving (Coleman prefers Triscuits)

1. In a food processor, combine cream cheese, Velveeta, blue cheese, hot sauce, worcestershire, paprika, garlic powder, mustard, and ¾ cup shredded cheddar and process until mixture is smooth. While food processor is running, stream in beer. 

2. Transfer mixture to a large bowl and fold in remaining shredded cheddar, piquillo peppers, and minced chiles. Season with salt to taste, cover, and refrigerate overnight. 

3. The next day, scoop pimento cheese into a ball and coat with chopped pecans. Serve with crackers.

  • From Chris Coleman, Old Town Kitchen & Cocktails, Rock Hill, South Carolina

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