Curried Coconut Pecan Cheese Balls

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Preparation: Cheese balls can be made in advance and refrigerated or frozen.  Prior to service, roll balls in toasted pecans and coconut and serve with pear-rosemary chutney and toast points.
8 ounces cream cheese, softened
1/3 cup sour cream, or more if desired
3/4 teaspoon curry powder, or to taste
1/3 cup pear-rosemary chutney
1/8 cup real bacon bits
1/4 cup finely chopped green onion
1/8 cup flaked coconut
1/8 cup finely chopped pecans
1. In a large bowl, combine the cream cheese, sour cream, curry powder, and 1/4 cup of the chutney.  Gently fold in the bacon bits and green onions. 
2. Spray your hands lightly with non-stick cooking spray and form into individual serving size cheese balls using a #40 disher (3/4 ounce).  Cover and freeze or refrigerate.
3. Toast the coconut and pecans separately, then combine.
4. At time of service, roll in the pecans and coconut coating liberally.  Serve with a heaping tablespoons of chutney.
5. Makes 12 servings.
This would also make an excellent full-sized cheese ball that would be nice on any appetizer tray and served with simple crackers.
Dish   Appetizer

Dawn Knowlton

Member since Jan 2010

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