How to make Classic Cream Cheese Ball

To begin, combine the cream cheese and cheddar cheese in a large bowl. I've found that leaving the cheeses at room temperature for a while makes this step easier, resulting in a smoother base for your cheese ball.

Mix in the chopped pimento peppers, green pepper, and onion. The magic of this recipe is in the fresh, crunchy textures these ingredients add, providing a wonderful contrast to the creamy cheese mixture.

Next, add Worcestershire sauce, lemon juice, and hot pepper if using. Mix until all the ingredients are well incorporated. These ingredients add a subtle tang and a heat kick that elevate the cheese ball to the next level.

Once your mixture is thoroughly combined, gather it together and shape it into a ball. If the mixture is too sticky, lightly wet your hands, this will make the shaping process easier.

After shaping the cheese mixture, combine the chopped pecans and parsley on a flat surface or plate. Roll the cheese ball around the nut-parsley mixture, ensuring it's well coated. This adds a lovely crunch to each bite and makes for a more appealing presentation too.

Cover the cheese ball with cling wrap and refrigerate for at least two hours. This allows the flavors to meld together beautifully and the cheese ball to firm up for slicing.

When ready to serve, let the cheese ball stand at room temperature for about 20 minutes before serving. A cheese ball is best served with a variety of your favorite crackers. Enjoy!