16 ounces cream cheese, softened
2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)
1 c bleu cheese
2 green onions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
dash freshly ground black pepper
2/3 cup pecans, finely chopped
Black olive for eyes, tomato for nose, 2 pretzels for antlers
Mix cheeseball ingredients: Place cream cheese in a mixing bowl then mix until smooth. Add
cheeses, green onion, Worcestershire sauce, hot sauce, parsley, garlic powder, oregano. and
pepper then mix well to combine.
Form into ball: Use a rubber spatula to scrape the sides of the bowl and gather the mixture into
one lump. Lightly grease your hands and form the mixture into a round ball.
Coat with nuts: Place the pecans on a plate. Hold the cheese ball in one hand and use the other
hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball
to coat all sides.
Chill and serve: Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to
firm up. Remove from fridge about 20 minutes before serving to allow it to soften just slightly.
Garnish with the olives, tomatoes and pretzles.
Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!