Ingredients
- 2 ounces reduced-fat cream cheese (Neufchâtel), softened (generous ¼ cup)
- 8 ounces shredded sharp Cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons drained chopped pimientos
- 1 teaspoon grated onion
- ⅛ teaspoon garlic powder
- Pinch of salt
- Pinch of freshly ground pepper
- 1½ cups finely chopped toasted pecans (see Tip)
Preparation
- Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.
- Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.
Source : allrecipes.Com
