Ingredients:

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

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer or spatula until light and aerated. Fold in the Worcestershire sauce, garlic powder, onion powder, and smoked paprika until thoroughly combined.
  2. Gently fold the freshly grated sharp cheddar and minced green onions into the cream cheese mixture until evenly distributed.
  3. Transfer the mixture onto a sheet of plastic cling wrap. Form into a sphere by gathering and twisting the corners of the wrap. Place the wrapped ball in a small bowl to maintain its shape and refrigerate for at least 2 hours to allow the fats to re-solidify.
  4. In a shallow dish, combine the toasted chopped pecans, minced parsley, and flaky sea salt. Remove the chilled cheese ball from the plastic wrap and roll it through the topping mixture, pressing gently to ensure the coating adheres to the entire surface. Serve at room temperature for optimal spreadability.