Ingredients
Scale
- 16 oz cream cheese (2 blocks), softened to room temperature
- 2 cups sharp cheddar cheese, finely shredded
- 1/4 cup green onions, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
- 1 cup pecans, chopped and toasted
- Fresh parsley for garnish (optional)
Instructions
- Start by taking your cream cheese out of the refrigerator about 30 to 60 minutes before you begin. Softened cream cheese is essential for a smooth, lump-free texture. While the cheese softens, finely shred your sharp cheddar. Avoid using pre-shredded bagged cheese if possible, as the anti-caking agents prevent it from blending as smoothly into the cream cheese base.
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar, green onions, Worcestershire sauce, garlic powder, onion powder, oregano, and cayenne pepper. Use a hand mixer on medium speed or a sturdy spatula to blend until the mixture is completely uniform. Ensure the spices and onions are evenly distributed throughout the cheese.
- Spoon the mixture onto a large piece of plastic wrap. Bring the edges of the plastic wrap up and twist them together to form the cheese into a tight ball. Place the wrapped ball into a small bowl to help it maintain its round shape, then refrigerate for at least 2 hours. This chilling period allows the flavors to meld and the cheese to firm up enough to handle.
- While the cheese ball chills, place your chopped pecans in a dry skillet over medium heat. Stir them constantly for 3 to 5 minutes until they become fragrant and slightly darker in color. Immediately remove them from the pan to a plate to cool completely. Never roll your cheese ball in warm nuts, or the cheese will melt and become greasy.
- Once the cheese ball is firm and the pecans are cool, remove the cheese from the plastic wrap. Spread the toasted pecans on a flat plate or cutting board. Roll the cheese ball through the pecans, pressing gently so the nuts adhere to the entire surface. Place the finished ball on a serving platter and garnish with fresh parsley if desired. Serve with your favorite crackers.
- Cook Time: 2 hours 20 minutes (includes chilling)