Ingredients:

  • 16 oz full-fat cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 cup green onions, very finely minced
  • 1 cup pecans, finely chopped and toasted
  • 2 tbsp fresh Italian parsley, finely minced

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, freshly grated cheddar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Use an electric mixer on medium speed until the emulsion is smooth and uniform.
  2. Using a rubber spatula, gently fold the minced green onions into the cheese mixture until evenly distributed.
  3. Transfer the mixture onto a large sheet of plastic wrap. Gather the edges and twist the top to form a tight, spherical shape. Place the wrapped ball into a small bowl to help maintain its shape.
  4. Refrigerate the cheese ball for at least 2 hours (the Hard Chill phase) to allow the saturated fats to re-solidify and the flavors to meld.
  5. In a shallow dish, combine the toasted pecans and minced parsley. Unwrap the chilled cheese ball and roll it through the nut mixture, pressing gently to ensure full coverage before serving.