Classic Cheese Ball
Creamy herbed cheese ball rolled in toasted pecans.
Total Time
15 min
Servings
16
Prep
15 min
Cook
0 min
Ingredients
- 16 oz cream cheese (softened)
- 2 cups sharp cheddar (finely shredded)
- 3 stalks green onions (minced)
- 1 tbsp worcestershire sauce (GF certified)
- 1/2 tsp garlic powder
- 1 cup pecans (finely chopped, toasted)
Instructions
- 1
SOFTEN THE CREAM CHEESE: In a large bowl, beat cream cheese with a hand mixer or wooden spoon for 2-3 minutes until completely smooth and fluffy.
- 2
MIX IN FLAVORINGS: Add shredded cheddar, minced green onions, Worcestershire sauce, and garlic powder. Mix until everything is evenly combined.
- 3
SHAPE THE BALL: Scoop the mixture onto a large piece of plastic wrap. Gather the edges of the wrap and twist to form the mixture into a ball shape, about 4-5 inches in diameter. Don't worry about making it perfect - you'll reshape it later.
- 4
CHILL UNTIL FIRM: Refrigerate for at least 2 hours or overnight until firm enough to hold its shape. The cheese ball should feel solid when pressed, not squishy.
- 5
PREPARE FOR COATING: Remove from refrigerator 10 minutes before coating to make it easier to work with. Unwrap and, if needed, reshape into a smooth ball with your hands.
- 6
COAT WITH PECANS: Spread chopped pecans on a plate or shallow dish. Roll the cheese ball gently in the pecans, pressing lightly to help them stick. Press any bare spots with additional pecans until fully coated.
- 7
SERVE: Place on serving plate. Serve immediately with GF crackers, or refrigerate up to 3 days. Bring to room temperature 20 minutes before serving for best spreadability.
Tags
Nutrition Facts
Per serving
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