Classic Cheese Ball

Prep: 30

Cook: 0

Total Time: 30

Yield: 24 servings

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Calories: 120kcal

I love making this cheese ball recipe because it is a crowd-pleasing appetizer that's easy to prepare and always a hit at parties.

Whip the Cream Cheese - In a stand mixer fitted with a paddle attachment or hand mixer, mix the softened cream cheese until smooth, about 1 minute, scraping the bowl halfway through. Alternatively, mix by hand with a spatula.
Add the Mix-Ins - Add the cheddar cheese, green onions, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix at medium speed until combined, about 1 minute, scraping the bowl halfway through.
Shape the Cheese Ball - Use a spatula to scrape the sides of the bowl and form the cheese mixture into a ball. Transfer it to a piece of plastic wrap. Lift the edges of the plastic wrap to further shape the mixture into a round ball, pressing and rolling gently to form.
Add the Pecan Coating - Finely chop the pecans on a cutting board. Unwrap the cheese ball and roll it in the nuts, pressing gently with your hands to evenly coat the surface.
To Serve - Serve immediately, or wrap and refrigerate for up to 5 days. Pair with crackers or sliced vegetables for serving.

Making Smaller Cheese Balls: Portion the cream cheese mixture into individual sizes or 2 to 4 medium portions.
Substituting Worcestershire Sauce: Add 1 teaspoon soy sauce, coconut aminos, or tamari. Add 1/4 teaspoon of vinegar, like apple cider vinegar. Add 1/4 teaspoon of sugar, honey, or maple syrup if desired.
Make Ahead: Wrap the cheese ball tightly and store it in an airtight container in the fridge for up to 5 days.
Storing: Refrigerate in an airtight container for up to 2 days. Wrap well and freeze for up to 1 month; defrost before serving.

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