Cheese Ball Recipe
A simple, make-ahead cheese ball made with cream cheese, shredded white sharp cheddar, seasonings and green onions, chilled and rolled in chopped pecans. Serve with crackers, cut-up vegetables, or baguette slices.
Equipment
- Stand mixer
- Plastic Wrap
- Spatula
- Plate
Ingredients
Ingredients
- 8 ouncescream cheese at room temperature
- 1 1/2 cupsshredded white sharp cheddar cheese
- 1/2 teaspoongarlic powder
- 1 1/2 teaspoonsworcestershire sauce
- 2 green onions sliced
- A few dashes of hot sauce
- 1 cupfinely chopped pecans
- Crackers cut up vegetables, or baguette slices, for serving
Instructions
Instructions
- Put the 8 ounces cream cheese (at room temperature) in the bowl of a stand mixer and beat until smooth.
- Add the 1 1/2 cups shredded white sharp cheddar cheese and mix on low speed until just combined.
- Add 1/2 teaspoon garlic powder, 1 1/2 teaspoons Worcestershire sauce, the 2 sliced green onions, and a few dashes of hot sauce. Mix until the ingredients are evenly incorporated.
- Lay a large sheet of plastic wrap on your work surface. Spoon the cheese mixture onto the center of the plastic wrap and shape it into a compact ball with a spatula or your hands.
- Wrap the cheese ball tightly in the plastic wrap and chill in the refrigerator for at least 1 hour.
- When ready to serve, place the 1 cup finely chopped pecans on a plate. Unwrap the chilled cheese ball and gently roll it in the pecans, pressing lightly so the pecans adhere and coat the surface.
- Transfer the coated cheese ball to a serving plate and serve with crackers, cut-up vegetables, or baguette slices.
Notes
Notes
The cheese ball will keep in the refrigerator for up to 2 weeks. If you are going to keep it in the fridge for that long, I would wait to add the pecans until ready to serve so they don’t get soggy.
The cheese ball will keep in the refrigerator for up to 2 weeks. If you are going to keep it in the fridge for that long, I would wait to add the pecans until ready to serve so they don’t get soggy.