Start to Finish: 35 mins
1 3 ounce package cream cheese, softened
8 ounces sharp cheddar cheese, shredded (2 cups)
8 ounces extra-sharp white cheddar cheese, shredded (2 cups)
4 ounces Swiss cheese, shredded (1 cup)
1 cup mayonnaise
1 4 ounce jar diced pimientos, drained (or 2 2-oz jars)
1/3 cup finely chopped onion
1 small jalapeno pepper, stemmed, seeded, and minced*
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Optional Cheese ball toppings: crumbled crisp-cooked bacon, toasted pecans, chopped green onion
Dippers: celery sticks, carrot sticks, pita chips, and/or crackers
In bowl beat cream cheese 30 seconds. gradually beat in other cheeses. Beat in mayonnaise. Stir in pimientos, sweet pepper onion, jalapeno, Worcestershire, and cayenne. Divide the pimiento cheese into 3 portions. Transfer to plastic wrap and shape into balls. Chill. Roll in crumbled bacon and finely chopped green onions before serving. Serve with dippers.
From the Test Kitchen
•Tip *Hot chile peppers, such as jalapenos, contain oils that can burn your skin and eyes. When working with them, wear plastic or rubber gloves. If using bare hands, wash hands well with soap and water after working with the peppers.