Spicy Cheddar and Pecan Balls

- Two 8-ounce packages cream cheese, at room temperature
- 1 pound extra-sharp Cheddar cheese, shredded
- 1 medium red bell pepper, roasted (see Note) and cut into ¼-inch dice
- ½ cup pitted and chopped Mediterranean green olives
- 2 tablespoons bottled nonpareil capers, rinsed
- 2 tablespoons chopped pickled or fresh, seeded jalapeños
- 1 to 2 teaspoons chili powder
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves, crushed through a press
- ÂĽ teaspoon hot red pepper sauce
- 1 cup coarsely chopped pecans
- Assorted crackers, for serving
Instructions:
It’s a great recipe for large gatherings. The mixture can be rolled into one large ball, but two smaller balls make for easier serving, as they can be placed in different spots within reach of more people.
- At least 4 hours before serving, in a large bowl, using a rubber spatula, mash the cream and Cheddar cheeses together until combined. Using the spatula, work in the remaining ingredients except the pecans.
- Transfer half of the cheese mixture to an 18-inch long piece of plastic wrap. Bring up the edges of the plastic wrap and twist them to form the cheese mixture into a ball. Repeat with the remaining cheese. Refrigerate until chilled and firm, at least 4 hours. (The cheese balls can be prepared up to 3 days ahead.)
- Before serving, roll the cheese balls in the pecans to cover completely. Let stand at room temperature for 1 hour. Serve with the crackers.