Cheeseball

Ingredients

• 1 cup pecans – finely chopped
• 2 tablespoons flat-leaf parsley – finely chopped
• 16 ounces cream cheese – softened
• 8 ounces sharp cheddar cheese – shredded
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon hot sauce
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper – freshly ground
• 0.25 cup green onions – thinly sliced
• crackers – for serving

Instructions

1. Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and a shade darker, 5–7 minutes; spread on a plate to cool completely, then finely chop and toss with the parsley on a large plate.
2. Beat the cream cheese in a medium bowl until smooth, 1–2 minutes.
3. Add the sharp cheddar cheese, Worcestershire sauce, lemon juice, garlic powder, onion powder, hot sauce, kosher salt, and black pepper; mix until evenly combined, then fold in the green onions.
4. Scrape the mixture onto a sheet of plastic wrap, gather up the sides to form a tight ball, and refrigerate until firm enough to hold its shape, 1–2 hours.
5. Unwrap the ball and roll it over the pecan–parsley mixture to coat evenly, pressing gently so it adheres.
6. Let stand at room temperature for 10–15 minutes for better spreadability, transfer to a serving plate, and serve with crackers.