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I love a good cheese ball during holiday gatherings and this easy cheese ball recipe is no exception. It’s easy to put together and is great with crackers, vegetables, or pretzels.
Tip: This is optional, but try toasting your pecans before chopping them up! It makes for a deeper pecan flavor. Preheat your oven to 350 degrees. Line a baking sheet with foil or parchment. Spread the pecans in an even layer and bake, stirring once, for 5 to 7 minutes, until fragrant (they can burn easily, so keep an eye on them). Allow to cool before chopping.
- 2 blocks cream cheese 16 oz total, room temperature
- 4 whole chives finely chopped
- 1 handful parsley finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp vinegar hot sauce like Tabasco
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- pinch of salt and black pepper
- 1 cup shredded sharp cheese not pre-shredded
- 1 cup shredded white sharp cheese not pre-shredded
- 1/2 cup pecans finely chopped
In a mixing bowl using a hand mixer, beat the cream cheese on low until smooth.
Add in the chives, parsley, Worcestershire, hot sauce, garlic powder, onion powder, and salt and pepper. Mix on low until well combined.
Add in the shredded cheese and mix on low until everything is well combined.
Using either greased, clean hands or gloves, form the mixture into a ball and wrap in plastic wrap. Allow to chill in the fridge for about 30 minutes.
Remove the ball from the plastic wrap. Spread the pecans on a plate and roll the cheese ball until fully coated.
Wrap in a clean sheet of plastic wrap and chill in the fridge for one hour. Serve with crackers, vegetables, or pretzels.
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