Ingredients:

  • 8 oz Neufchâtel cheese, softened
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 cups extra-sharp cheddar cheese, freshly shredded
  • 1/4 cup green onions, finely minced
  • 1/2 cup pecans, finely chopped
  • 2 tbsp fresh parsley, minced
  • 1/4 tsp coarse black pepper

Instructions:

  1. In a large mixing bowl, combine the softened Neufchâtel and Greek yogurt. Use a spatula to cream them together until completely smooth. Fold in the Worcestershire sauce, garlic powder, and smoked paprika until the mixture is uniform in color.
  2. Add the freshly shredded extra-sharp cheddar and minced green onions to the base. Fold gently until the cheese is evenly distributed throughout the cream base.
  3. Transfer the mixture onto a large sheet of plastic wrap. Gather the edges and twist to form a tight sphere. Refrigerate for at least 2 hours to allow the structural lattice to set.
  4. In a small shallow bowl, combine the chopped pecans, minced parsley, and black pepper. Remove the chilled cheese ball from the plastic wrap and roll it in the pecan mixture, pressing gently so the coating adheres evenly. Serve immediately or keep chilled.