This is a slight twist on the Hall’s Beer Cheese recipe for our Holiday Cheese Ball. It will put a little snap in your Christmas or New Year’s entertaining!
Hall’s Beer Cheese Snappy Pops Recipe
1 8 oz. container of Hall’s Snappy Beer Cheese
1 8 oz. bar of cream cheese, softened
3 cups shredded cheddar cheese (best when shredded from block cheese)
1 bunch green onions, chopped (include a few of the green tops)
1 10 oz. package of pecan pieces
1 package pretzel sticks
In a large mixing bowl, mix together the beer cheese and cream cheese, then stir in the shredded cheddar and chopped green onion. Chill at least 30 minutes. While the cheese mixture chills, coarsely chop the pecan pieces in a food processor and place in a shallow bowl. (If you prefer a spicier version of our beer cheese pops, substitute a container of Hall’s Hot-N-Snappy Beer Cheese for our Original recipe.)
After the cheese mixture is chilled enough to handle, use a tablespoon to scoop and begin rolling into 1-inch diameter balls (30-36). Once formed, roll the cheese balls in the chopped pecans, pressing them evenly on the small balls. Insert lollipop handles (pretzel sticks!) into the top.
Refrigerate 1/2 hour before serving.
These beer cheese pops can be made up to a day in advance. However, if making in advance, wait until you’re ready to serve to insert the pretzel sticks.