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A perfect snack to serve at holiday gatherings, this pecan-coated cheese ball is a party favorite. Serve it with raw vegetables and crisp crackers.
Ingredients
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1 pound cream cheese, at room temperature
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8 ounces sharp cheddar cheese, finely grated (about 2 ½ cups)
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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Ground pepper
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1 cup finely chopped pecans
Directions
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In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
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Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.
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