Ingredients
Scale
- 16 ounces cream cheese, softened to room temperature
- 2 cups sharp cheddar cheese, finely shredded
- 1/4 cup green onions, finely chopped
- 1 teaspoon Worcestershire sauce (ensure it is a halal-certified variety)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup pecans, toasted and finely chopped
Instructions
- In a large mixing bowl, combine the softened cream cheese and shredded sharp cheddar cheese. Use a hand mixer or a sturdy spatula to blend them until the mixture is smooth and uniform.
- Add the chopped green onions, Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and black pepper to the cheese mixture. Mix thoroughly until all the seasonings are evenly distributed.
- Scoop the cheese mixture onto a large piece of plastic wrap. Use your hands (over the plastic) to shape the mixture into a firm, round ball.
- Wrap the cheese ball tightly in the plastic wrap. Place it in the refrigerator for at least 2 hours, or until it feels firm to the touch. This allows the flavors to develop and the ball to set.
- While the cheese ball is chilling, place the chopped pecans in a shallow dish or plate.
- Remove the chilled cheese ball from the plastic wrap. Roll it in the chopped pecans, pressing gently so the nuts stick to the entire surface.
- Place the finished cheese ball on a serving platter. Let it sit at room temperature for about 15 minutes before serving to make it easier to spread.
- Cook Time: 2 hours 15 minutes