Ingredients:

  • 16 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 pinch cayenne pepper
  • 3 tablespoons green onions, finely chopped
  • 1 cup pecans, toasted and chopped
  • 2 tablespoons fresh parsley, finely minced

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese with Worcestershire sauce, garlic powder, and onion powder until completely smooth and aerated.
  2. Use a rubber spatula to fold in the freshly grated cheddar cheese and chopped green onions until evenly distributed.
  3. Transfer the mixture onto a large piece of plastic wrap. Bring the corners together to form a rough ball shape, twist to seal, and refrigerate for 1 hour.
  4. Once firm, remove from the refrigerator and roll the mixture between your hands (while still in plastic wrap) to refine into a smooth sphere.
  5. Lightly toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool completely, then mix with minced parsley on a flat plate.
  6. Remove the plastic wrap and roll the cheese ball in the nut and parsley mixture, pressing gently so the coating adheres to the entire surface.
  7. Wrap loosely in fresh plastic wrap and chill for 1 additional hour before serving to allow the flavors to meld.