Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 cup green onions, finely minced
  • 1 cup pecans, toasted and finely chopped
  • 0.25 cup fresh parsley, finely chopped

Instructions:

  1. Soften the 16 oz cream cheese. Note: This ensures a lump free base when you start mixing.
  2. Grate the 2 cups sharp cheddar using the medium side of a box grater.
  3. Combine the cream cheese, cheddar, 1 tbsp Worcestershire, 1 tsp garlic powder, and 0.5 tsp smoked paprika in a bowl.
  4. Fold in the 0.25 cup finely minced green onions. Stir until the mixture is uniform and variegated with orange and green.
  5. Transfer the mixture onto a large sheet of plastic wrap.
  6. Shape the cheese into a ball by pulling the corners of the wrap upward and twisting the top.
  7. Chill in the refrigerator for 2 hours until firm to the touch and holding its shape.
  8. Toast the 1 cup pecans in a dry skillet for 3 minutes until fragrant and slightly darkened.
  9. Mix the cooled pecans with 0.25 cup fresh parsley on a flat plate.
  10. Coat the chilled ball by rolling it firmly in the nut mixture until every inch is covered in a crunchy layer.