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A creamy and tangy cheese ball made with sharp cheddar, cream cheese, green onions, Worcestershire sauce, and spices, rolled in chopped pecans. Perfect as a party appetizer, easy to make ahead, and customizable.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 2 cups freshly grated sharp cheddar cheese (skip pre-shredded for best flavor)
  • 2 green onions, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • dash freshly ground black pepper
  • 2/3 cup pecans, finely chopped

Instructions

  1. Soften the cream cheese to room temperature.
  2. Grate sharp cheddar from a block.
  3. Finely chop the green onions.
  4. Finely chop the pecans.
  5. Place the softened cream cheese in a mixing bowl and beat until smooth and creamy.
  6. Add grated cheddar, chopped green onions, Worcestershire sauce, hot pepper sauce, dried parsley flakes, garlic powder, dried oregano, and a dash of freshly ground black pepper; mix until well combined.
  7. If the mixture is too soft, add more grated cheddar or chill briefly until firm enough to shape.
  8. Scrape down the sides of the bowl with a rubber spatula, lightly grease your hands with non-stick spray or oil, and shape the mixture into a round ball.
  9. Pour the chopped pecans onto a plate and press them onto the outside of the cheese ball, turning to coat evenly.
  10. Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
  11. Remove the cheese ball from the fridge about 20 minutes before serving to soften slightly for spreading.

Notes

Always grate your own cheddar from a block for better flavor and texture., Soften cream cheese to room temperature to blend smoothly without lumps., Lightly oil or spray hands when forming the ball to prevent sticking., Chop nuts finely so they cling well and make spreading easier., Chill the cheese ball at least 1 hour to firm up; take out 20 minutes before serving to soften., Serve with a cheese spreading knife; avoid plunging crackers in to prevent breakage and crumbs., Add more grated cheese or chill if mixture is too soft; let sit at room temperature if too firm before serving., Flavor variations include swapping nuts, cheese types, coatings, or adding extras like jalapeños or sun-dried tomatoes., Make ahead by forming the ball and refrigerating (without nuts) up to a week; add nuts before serving., Freeze uncoated cheese ball for up to one month; thaw overnight in fridge, then add nuts before serving., For nut allergies, skip nuts and roll in bacon bits, herbs, crushed pretzels, or dried fruit.

Nutrition

Find it online: https://margorecipes.com/classic-cheese-ball/