Recipe Index

Ingredients

• ¾ cup raw pecans
• 4 oz. cream cheese, room temperature
• 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups)
• 2 Tbsp. unsalted butter, room temperature
• 1 tsp. (or more) onion powder
• ½ tsp. (or more) garlic powder
• ½ tsp. Worcestershire sauce
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• ¼ tsp. freshly ground pepper, plus more
• Assorted crackers (for serving)

Method

1. Toast the raw pecans on a rimmed baking sheet in a 400°F oven for 5 to 7 minutes, tossing them halfway, until golden brown, then let them cool, chop them into pieces a quarter inch or smaller and set them aside in a small bowl.
2. Process the room-temperature cream cheese, grated cheddar, butter, onion powder, garlic powder, Worcestershire sauce, kosher salt and pepper in a food processor until the mixture is completely smooth, tasting to see whether it needs more of the seasonings.
3. Scrape the mixture into a bowl lined with plastic wrap with a 3-inch overhang, fold the wrap loosely over the top and chill for 1 to 1 and a half hours until firm enough to shape.
4. Use the plastic wrap to mould the chilled mixture into a neat ball, then unwrap it and roll it through the reserved pecans, pressing gently so the nuts adhere all over and the ball holds its round shape.
5. Set the coated ball on a platter and chill for at least 30 more minutes to firm up again, then surround it with assorted crackers for serving.

Total: 20 minutes (plus 1–1½ hours for chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data