Garlic Herb Cheese Ball
Make this Garlic Herb Cheese Ball for your next party! Packed with fresh herbs and coated in crunchy pecans, it's the ultimate appetizer that's easy to make and always a crowd-pleaser.
Servings: 10
Calories: 255kcal
Ingredients
- 16 oz Cream Cheese softened
- 2/3 cup Pecorino Romano grated
- 2 tbsp Basil, fresh
- 2 tbsp Parsley, fresh
- 2 tbsp Chives, fresh
- 1 1/2 tsp Oregano, fresh
- 1/2 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 cup Pecans toasted, finely chopped
Instructions
- Chop the parsley, chives, basil, and oregano finely, and set aside 1 tablespoon of the mixture for later use.2 tbsp Basil, fresh, 2 tbsp Parsley, fresh, 2 tbsp Chives, fresh, 1 1/2 tsp Oregano, fresh
- In a large mixing bowl, combine the softened cream cheese, Pecorino Romano, garlic powder, onion powder, kosher salt, black pepper, and the remaining herb mixture. Mix until well combined.16 oz Cream Cheese, 2/3 cup Pecorino Romano, 1/2 tsp Garlic powder, 1/4 tsp Onion powder, 1/4 tsp Kosher salt, 1/4 tsp Black pepper
- Transfer the mixture onto a sheet of plastic wrap. Wrap it tightly and shape it into a ball, and refrigerate for at least 1 hour or until firm.
- Once chilled, remove the cheese ball from the refrigerator and roll it in the chopped pecans and reserved herb mixture until fully coated.1 cup Pecans
- Serve immediately with crackers, baguette slices, or fresh vegetables, or refrigerate until ready to serve.
Notes
Wrap any leftovers tightly in plastic wrap and store in the refrigerator for up to 4 days. Use as a flavorful spread for bagels, toast, or sandwiches!
Nutrition
Calories: 255kcal | Carbohydrates: 5g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 281mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg