Pecan-Date Cheese Ball Recipe

5 1 2
Pecan-Date Cheese Ball Recipe
Pecan-Date Cheese Ball Recipe photo by Taste of Home
Publisher Photo

Pecan-Date Cheese Ball Recipe

Read Reviews
5 1 2
Publisher Photo
Says Sue Broyles of Cherokee, Texas, "This lightly sweet cheese ball is great to have on hand when we crave something creamy or if company drops by. It's even nice enough for the holidays."
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 teaspoon ground mustard
  • 1 teaspoon water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded cheddar cheese
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • Crackers

Directions

In a small bowl, dissolve the mustard in water; let stand for 10 minutes. In a bowl, beat cream cheese and mayonnaise until smooth. Add nutmeg and mustard mixture. Stir in cheese and dates. Chill for 15 minutes. Shape into a ball; roll in pecans. Chill. Serve with crackers. Yield: 3-1/2 cups (4-inch ball).
Originally published as Pecan-Date Cheese Ball in Taste of Home October/November 1996, p64

Nutritional Facts

2 tablespoons: 119 calories, 10g fat (4g saturated fat), 18mg cholesterol, 83mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 1 teaspoon ground mustard
  • 1 teaspoon water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded cheddar cheese
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • Crackers
  1. In a small bowl, dissolve the mustard in water; let stand for 10 minutes. In a bowl, beat cream cheese and mayonnaise until smooth. Add nutmeg and mustard mixture. Stir in cheese and dates. Chill for 15 minutes. Shape into a ball; roll in pecans. Chill. Serve with crackers. Yield: 3-1/2 cups (4-inch ball).
Originally published as Pecan-Date Cheese Ball in Taste of Home October/November 1996, p64

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MY REVIEW
IrishGypsy User ID: 3407244 18454
Reviewed Nov. 19, 2008

"This is Wonderfully Delicious...

and It Was Well Enjoyed - Thank You for Sharing This Recipe!
Chef' Tami L. Conklin Hanks"

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