Ingredients:

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

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until smooth and aerated.
  2. Add the shredded cheddar, Parmesan, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Mix on medium speed until the ingredients are fully incorporated and the color is uniform.
  3. Using a rubber spatula, fold in the minced green onions by hand.
  4. Transfer the mixture onto a large piece of plastic wrap. Gather the corners and twist to form a sphere. Place the wrapped ball into a small bowl to help maintain its shape.
  5. Refrigerate for at least 2 hours until firm. This allows the fats to re-solidify and the flavors to mellow.
  6. On a shallow plate, combine the toasted pecans, parsley, and black pepper. Remove the cheese ball from the wrap and roll it in the nut mixture, pressing gently so the coating adheres evenly.