Ingredients
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16 ounces cream cheese, at room temperature
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8 ounces freshly grated sharp yellow cheddar cheese
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½ medium green bell pepper, finely chopped (about ½ cup)
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4 medium scallions, thinly sliced (about ½ cup)
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2 tablespoon freshly squeezed lemon juice (from 1 medium lemon)
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1 teaspoon Worcestershire sauce
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1/2 teaspoon garlic powder
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6 dashes vinegar-based hot sauce, such as Siracha, plus more as needed
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2/3 cup finely chopped Sea Salt Activated Native Texas Pecans
Instructions
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Place 16 ounces room temperature cream cheese in a large bowl. Whisk to loosen the texture, about 1 minute.
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Mix in sharp cheddar cheese, bell pepper, scallions, lemon juice, Worcestershire sauce, garlic powder, and hot sauce together until evenly combined. Taste and add more hot sauce as needed.
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Divide the cheese mixture in half. Scrape each half onto its own large sheet of plastic wrap. Working one at a time, wrap the plastic wrap around the cheese mixture, gather the edges of the plastic wrap over the top, remove any air pockets, and twist it closed like a bread bag to form a “football”. Wrap the excess plastic wrap around the ball. Refrigerate for at least 1 hour or up to 1 day.
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Place the chopped activated pecans on a plate. Unwrap the cheese balls. Working with one at a time, roll in the pecans, sprinkling and patting the pecans into the sides until the cheese ball is completely covered.
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Serve with crackers, crudités, or pretzels