1 8-ounce package cream cheese, softened

1½ cups cheddar, grated

½ cup + 3 tbsp Arabelle Pepper Jelly

1 tbsp mayonnaise, preferably Blue Plate or Duke’s

6 green onions, chopped

½ cup + ¼ cup roasted pecans, chopped (Pecans do not have to be roasted, but I love the flavor of them in this cheeseball.)

5-6 Ritz crackers, crushed (I crush them with my hands for ease)


Preheat oven to 325°F. Spread pecans in single layer on a baking sheet lined with aluminum foil. Sprinkle very lightly with salt and pepper and spray lightly with cooking spray, olive oil, or butter. Bake until slightly darkened in color for about 12-15 minutes. Cool pecans on baking sheet and chop.

In a mixing bowl, mash cream cheese and cheddar together. Add ½ cup pepper jelly, mayonnaise, green onions, and ½ cup of roasted pecans and mix together well. Roll into a ball, wrap in plastic wrap, and refrigerate for 3 hours or overnight.

Before serving, take the remaining ¼ cup of chopped pecans and the 5-6 Ritz crackers, finely crushed, and mix them together on a flat surface. Roll the cheese ball in the mixture until evenly coated all over. Place on serving platter and drizzle with the remaining 3 tbsp of Arabelle Pepper Jelly and serve. Serve with crackers, torn French bread, sliced fruit, or sliced veggies. Enjoy!