Classic Cheese Ball

1. 1

   Place 16 ounces room temperature cream cheese in a large bowl. Whisk to loosen the texture, about 1 minute. Mix in 8 ounces grated sharp cheddar cheese, 1/2 finely chopped medium bell pepper, 4 thinly sliced medium scallions, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, and 2 dashes hot sauce if desired together until evenly combined. Taste and add more hot sauce as needed.

   1 min
2. 2

   Divide the cheese mixture in half (about 14 ounces each). Scrape each half onto its own large sheet of plastic wrap. Working with one at a time, wrap the plastic wrap around the cheese mixture, gather the edges of the plastic wrap over the top, remove any air pockets, and twist it closed like a bread bag to form a ball. Wrap the excess plastic wrap around the ball. Refrigerate for at least 1 hour or up to 1 day.

3. 3

   Place 2/3 cup finely chopped roasted pecans on a plate. Unwrap the cheese balls. Working with one at a time, roll in the pecans, sprinkling and patting the pecans into the sides until the cheese ball is completely covered. (If they’ve firmed up too much in the refrigerator, let sit at room temperature for 20 minutes before serving to soften.) Serve with crackers, crudités, or crostini.

Recipe Notes

1. 4

   One large cheese ball option: Instead of 2 cheese balls, roll and wrap all of the cheese mixture into one large cheese ball.Make ahead: You can make the cheese ball(s) up to 1 day ahead and refrigerate wrapped in the plastic wrap. Roll in the pecans right before serving.Storage: Refrigerate leftover cheese ball in an airtight container for up to 5 days.