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Ballard cheese ball coated with chopped pecans and herbs on a wooden board with crackers

Ballard Cheese Ball

A classic crowd-pleasing appetizer made with softened cream cheese, sharp cheddar, Worcestershire sauce, and seasonings rolled into a ball and coated in chopped pecans. Ready in 15 minutes with just 2 hours of chilling time, this cheese ball delivers a satisfying contrast of creamy interior and crunchy nutty exterior. Serve with crackers, vegetables, or breadsticks.
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Prep Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 packages cream cheese 8 oz each, softened to room temperature
  • 1.5 cups sharp cheddar cheese freshly grated
  • 1 tablespoon Worcestershire sauce
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 2 tablespoons green onions finely chopped
  • salt and black pepper to taste
  • 1 cup chopped pecans for rolling, toasted preferred

Method
 

  1. Beat the softened cream cheese in a bowl until smooth. Mix in the grated cheddar, Worcestershire sauce, garlic powder, onion powder, and green onions.
  2. Season with salt and black pepper to taste and mix until fully combined.
  3. Gather the mixture and shape it into a ball using your hands or by wrapping it tightly in plastic wrap.
  4. Refrigerate for at least 2 hours (or overnight) until firm.
  5. Roll the chilled cheese ball in the chopped pecans, pressing gently so they adhere to the surface.
  6. Serve with crackers, sliced vegetables, or breadsticks.

Notes

Use room-temperature cream cheese for easy, smooth mixing. Chill the formed ball for at least 2 hours before serving — overnight is even better for deeper flavor. If the ball feels too soft, add a little more grated hard cheese or refrigerate longer. Roll in pecans, walnuts, herbs, or crushed pretzels for different variations. Keeps refrigerated for up to 5 days.