Ingredients:

  • 16 oz (450g) Cream cheese, softened to room temperature
  • 2 cups (225g) Sharp cheddar cheese, freshly grated
  • 1/4 cup (30g) Green onions, finely chopped
  • 1 tsp (5ml) Worcestershire sauce
  • 1/2 tsp (2.5g) Garlic powder
  • 1/4 tsp (1.25g) Smoked paprika
  • 1/2 cup (60g) Toasted pecans, finely chopped
  • 4 slices (60g) Crispy cooked bacon, crumbled
  • 2 tbsp (10g) Fresh parsley, minced

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric mixer or spatula until smooth and aerated. Mix in the Worcestershire sauce, garlic powder, and smoked paprika until the color is uniform.
  2. Fold in the freshly grated sharp cheddar cheese and finely chopped green onions using a spatula until evenly distributed throughout the cream cheese base.
  3. Scoop the mixture onto a large sheet of plastic wrap. Pull the corners up and twist to form a tight sphere. Refrigerate for at least 2 hours to allow the fats to stabilize and the flavors to meld.
  4. In a small bowl, combine the toasted pecans, crumbled bacon, and minced parsley. Remove the chilled cheese ball from the plastic wrap and roll it in the pecan mixture, pressing gently so the topping adheres to form a thick crust.
  5. Serve immediately with crackers or crusty bread, or keep refrigerated until ready to serve.