Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 2 cups sharp white cheddar cheese, freshly grated
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 green onions, finely minced
  • 1 cup pecans, toasted and finely chopped
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Soften the base. Place 16 oz cream cheese on the counter for at least 1 hour until it yields easily to a thumb press.
  2. Grate the cheddar. Shred 2 cups sharp white cheddar using the small holes of a box grater until you have a pile of fine, lacy ribbons.
  3. Combine the seasonings. In a medium bowl, mix the softened cream cheese with 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika.
  4. Fold in aromatics. Add the grated cheddar and 2 minced green onions, folding until the white and yellow streaks are fully marbled.
  5. Form the sphere. Scrape the mixture onto a large sheet of plastic wrap and pull the corners up until the cheese forms a tight, round ball. Note: twisting the top of the plastic wrap helps compress the mixture.
  6. Chill to set. Place the wrapped ball in the fridge for at least 2 hours until it feels firm and holds its shape when pressed.
  7. Prepare the coating. On a large plate, toss together 1 cup chopped toasted pecans, 6 crumbled bacon slices, and 1/4 cup chopped parsley.
  8. Apply the crunch. Remove the plastic wrap and roll the chilled ball in the nut mixture until every inch is encrusted and no cheese is visible.
  9. Final press. Gently press the coating into the cheese with your palms until the toppings are securely embedded.
  10. Temper for service. Let the ball sit at room temperature for 15 minutes until the center is slightly softened but the exterior remains crisp.