Pecan-Crusted Cheddar and Cream Cheese Ball

What you need

• 70 g (2/3 cup) pecans
• 225 g (8 oz) cream cheese, softened
• 2 tbsp sour cream
• 120 g (4 oz) sharp cheddar, grated from a block
• 3 green onions, thinly sliced
• 1/4 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• crackers, for serving

Method

Restated from the original video

1. 1

   Toast the pecans in a dry frying pan over medium heat, stirring, until fragrant, 3-4 min. Cool, chop finely and spread on a plate.

2. 2

   Beat the cream cheese and sour cream in a bowl until smooth, about 1 min.

3. 3

   Add the green onions, garlic powder, Worcestershire sauce, salt and pepper and mix well.

4. 4

   Stir in the cheddar until evenly spread through the mix.

5. 5

   Cover and refrigerate until firm enough to shape, about 1 hour.

6. 6

   With damp hands, shape the mix into a ball.

7. 7

   Roll the ball in the chopped pecans, pressing so they stick on every side.

8. 8

   Serve with crackers. Wrapped tightly, the cheese ball keeps in the fridge for up to 3 days; let it stand at room temperature for 15 min before serving.

Imported from buildyourbite.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.