Ingredients:

  • 16 oz Full-fat Cream Cheese, softened
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 0.25 cup Sour cream
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Garlic powder
  • 0.25 tsp Onion powder
  • 0.25 tsp Smoked paprika
  • 0.125 tsp Cayenne pepper
  • 1 cup Pecans, finely chopped and toasted
  • 0.25 cup Fresh parsley, finely minced
  • 2 tbsp Chives, thinly sliced

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sour cream until smooth and aerated. Fold in the freshly grated cheddar, Worcestershire sauce, garlic powder, onion powder, and paprika until the mixture is homogenous.
  2. Transfer the mixture onto a large piece of plastic wrap. Bring the corners together and twist the top to form a tight, uniform ball. Refrigerate for at least 2 hours until firm to the touch to ensure structural integrity.
  3. While the cheese ball chills, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let the nuts cool completely, then mix with fresh parsley and chives.
  4. Once the cheese ball is firm, remove the plastic wrap and roll the ball in the nut and herb mixture, pressing gently so the coating adheres evenly to the surface.