Ingredients:

  • 16 oz full-fat brick cream cheese, softened
  • 2 cups freshly grated extra-sharp yellow cheddar cheese
  • 1/4 cup green onions, finely minced
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1/4 tsp smoked paprika
  • 1 cup pecans, toasted and finely chopped
  • 4 strips bacon, fried and crumbled
  • 2 tbsp fresh parsley, finely minced

Instructions:

  1. In a large mixing bowl, use an electric hand mixer to whip the softened cream cheese until glossy and smooth. Add the Worcestershire sauce, garlic powder, and smoked paprika, mixing until seasonings are distributed at a molecular level.
  2. Using a silicone spatula, perform a 'cut and fold' motion to incorporate the freshly grated cheddar cheese and minced green onions into the cream cheese base until evenly distributed.
  3. Spoon the mixture onto a large sheet of plastic wrap. Bring the corners together and twist the top tightly to compress the mixture into a firm sphere.
  4. Chill the wrapped ball for at least 2 hours to set the structure. While chilling, combine the chopped pecans, crumbled bacon, and parsley on a flat plate.
  5. Remove the plastic wrap and roll the chilled cheese ball in the pecan and bacon mixture, pressing gently to adhere. Perform a final chill for 10-15 minutes before serving to ensure the crust remains crisp.