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Whipped Pimento Beer Cheese Ball


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.

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