- 16 ounces cream cheese softened (full fat, brick style)
- ⅓ cup sour cream
- 8 ounces sharp cheddar cheese shredded (about 2 cups)
- 2 tablespoons fresh minced chives divided
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- Salt and pepper optional and to taste
- Pecans finely chopped
- Crackers for serving
Place cream cheese in a medium sized bowl. (cream cheese should be softened, but still slightly firm). Beat with an electric mixer until smooth; 1-2 minutes. Add the sour cream and beat until combined; about 30 seconds.
With a wooden spoon or spatula, stir in the shredded cheddar, 1 tablespoon fresh chives, garlic powder, onion powder and Worcestershire sauce.
Cover and chill for at least one hour or up to 24 hours.
Remove from the refrigerator and form cheese mixture into a ball shape. Roll in chopped pecans and remaining chives, coating completely. Wrap in plastic wrap and chill until ready to serve
Serve chilled with crackers, toasted crostini or raw vegetables.
- Make Ahead: You can make this recipe in advance, just don't coat with pecans. Wrap up and store for up to 2 days. About an hour or 2 before serving, shape, coat in nuts, and chill until ready to serve.
- Storage: Store in an airtight container in the refrigerator. It will last for several days or up to 2 weeks, depending on how fresh the ingredients were to begin with. Be sure to take note of the expiration date of any products you use.
- Freezing: You can freeze for up to a month as long as you haven't yet added the nuts. Wrap the ball in plastic wrap and place into a freezer bag. When ready to use, thaw in the refrigerator overnight, then roll in the pecans. Serve immediately or re-wrap in plastic wrap and chill for an hour.
Can you freeze a cheese ball?
Calories: 263kcalCarbohydrates: 3gProtein: 9gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 78mgSodium: 309mgPotassium: 113mgFiber: 1gSugar: 2gVitamin A: 912IUVitamin C: 1mgCalcium: 219mgIron: 1mg