Ingredients:

  • 16 oz full-fat cream cheese, brick style, softened
  • 0.5 cup sour cream
  • 2 cups sharp white cheddar cheese, freshly grated
  • 2 cloves garlic, microplaned
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp cracked black pepper
  • 0.75 cup pecans, toasted and finely chopped
  • 0.25 cup fresh chives, minced (for coating)
  • 0.5 tsp flaky sea salt

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sour cream using a stand mixer or hand mixer until the mixture is aerated, light, and silken.
  2. Add the garlic powder, microplaned fresh garlic, Worcestershire sauce, smoked paprika, and black pepper. Beat until no streaks remain and aromatics are evenly distributed.
  3. Switch to a rubber spatula and fold in the freshly grated sharp cheddar, parsley, and 2 tablespoons of minced chives until well combined.
  4. Scoop the mixture onto a large piece of plastic cling wrap. Pull the corners upward and twist the top to create a tight, uniform spherical shape.
  5. Place the wrapped ball in the refrigerator for at least 2 hours to set the fats and allow the flavors to meld.
  6. Before serving, combine the toasted chopped pecans, remaining 1/4 cup chives, and flaky sea salt on a flat surface. Unwrap the cheese ball and roll it through the mixture until the exterior is fully coated.