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Best Cheese Ball

This cheese ball recipe combines sharp cheddar, cream cheese, and green onions into a smooth, savory appetizer rolled in a crisp pecan and parsley coating. Chill it until firm, then let it stand at room temperature for 15 minutes before serving.
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Prep Time 15 minutes
Chilling and resting 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the cheese ball
  • 1 block (8 oz) cream cheese softened
  • 2 cups cheddar cheese shredded sharp
  • 2 tbsp green onions finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp kosher salt
For the coating
  • 0.75 cup pecans finely chopped
  • 2 tbsp fresh parsley finely chopped

Method
 

Mix the cheese ball
  1. In a medium bowl, beat the cream cheese until smooth.
  2. Mix in the cheddar, green onions, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and salt until evenly combined.
  3. Scrape the mixture onto a piece of plastic wrap and shape it into a ball.
  4. Wrap the ball tightly and refrigerate for at least 2 hours, until firm.
Coat and serve
  1. Stir the pecans and parsley together on a plate.
  2. Unwrap the chilled cheese ball and roll it in the mixture, pressing gently so the coating adheres.
  3. Refrigerate until ready to serve.
  4. Let stand at room temperature for 15 minutes before serving.

Notes

For the neatest coating, chill the cheese ball until firm before rolling it in the pecans and parsley. Store covered in the refrigerator for up to 4 days; freezing is possible, though the texture may soften, so add the coating after thawing. For a gluten-free option, use certified gluten-free Worcestershire sauce.