Classic Easy Cheese Ball
This Classic Easy Cheese Ball is a simple yet delicious appetizer made with cream cheese, cheddar, garlic powder, onion powder, Worcestershire sauce, and coated in pecans. It's perfect for parties and can be served with crackers or vegetables.
Equipment
- Large mixing bowl
- Stand mixer with paddle attachment or electric hand mixer (optional)
- Plastic wrap or parchment paper
- Plate or shallow dish
- Serving platter
Ingredients
Cheese Ball Mixture
- Two 8-ounce blocks Cream Cheese softened
- 2 cups Shredded Cheddar Cheese sharp or extra-sharp
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Worcestershire Sauce
Coating
- 1 cup Chopped Pecans finely chopped
- 2 tablespoons Fresh Parsley finely chopped (optional)
Instructions
Preparation
- Ensure cream cheese is at room temperature by leaving it out for an hour or microwaving for 10-15 seconds.
- Combine softened cream cheese, shredded cheddar, garlic powder, onion powder, and Worcestershire sauce in a large mixing bowl.
- Beat the mixture until smooth and well-combined, scraping down the sides as needed.
- Transfer the mixture to plastic wrap or parchment paper and form it into a round ball.
- Wrap the cheese ball tightly and refrigerate for at least 2 hours to chill.
Coating and Serving
- Spread finely chopped pecans and optional parsley on a plate or shallow dish.
- Unwrap the chilled cheese ball and roll it in the pecan mixture, pressing gently for even coating.
- For best results, refrigerate the coated cheese ball for another 30 minutes to an hour.
- Serve the cheese ball on a platter with crackers, pretzels, pita chips, or vegetable sticks.
Notes
For an extra kick, add a pinch of cayenne pepper to the cheese mixture. You can also experiment with different nuts like walnuts or almonds for the coating. Make sure your cream cheese is very soft for easier mixing and a smoother texture. This cheese ball can be made a day in advance and stored in the refrigerator, tightly wrapped. Allow it to sit at room temperature for about 15 minutes before serving for optimal spreadability.