👩🍳 Instructions
-
1
Finely chop the pecans. In a small skillet over medium heat, melt the butter. Add the chopped pecans and optional ½ teaspoon salt. Toast for 5-7 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and spread on a plate to cool completely.
-
2
In a large mixing bowl, combine the softened cream cheese, shredded sharp cheddar, grated Parmesan, mayonnaise, Worcestershire sauce, garlic powder, onion powder, ¼ teaspoon salt, and black pepper. Beat with a sturdy spoon or a stand mixer on low speed until well combined and smooth, scraping down the sides of the bowl as needed.
-
3
Form the cheese mixture into a ball. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the ball to firm up.
-
4
About 1 hour before serving, unwrap the chilled cheese ball. Roll it gently in the cooled, toasted pecans, pressing lightly to ensure the nuts adhere all over the surface.
-
5
Place the pecan-coated cheese ball on a serving platter and serve with an assortment of crackers, vegetable sticks, or bread.
💡 Notes
For best flavor, grate your own cheddar cheese instead of using pre-shredded. The cheese ball can be prepared up to 3-4 days in advance (without the pecan coating) and stored wrapped in the refrigerator. Add the pecan coating just before serving for maximum crunch. Leftovers can be stored in the refrigerator for up to 5 days.
🥗 Nutrition (per serving)
Calories
300 kcal
Protein
9g
Total Fat
27g
Saturated Fat
14g
Carbs
5g
Fiber
1g
Sugar
1g
Sodium
320mg
Cholesterol
55mg
