Take the cream cheese out of the fridge about an hour before making this recipe to soften it. I recommend using an electric mixer to combine the cheese with the other ingredients, but you can also use a wooden spoon.
In a medium mixing bowl, add cream cheese, sour cream, lemon juice, garlic powder, onion powder, black pepper, and green onion. Mix with an electric hand mixer or wooden spoon until smooth.
Mix in the shredded cheddar cheese using the spoon, or get your hands in there. Cover the bowl and chill for at least 1 hour.
Finely chop pecans and parsley and combine in a clean bowl.
Remove cheese ball mixture from the fridge and shape into a ball using a spatula and wet hands.
Gently roll the cheese ball in the pecans and herbs until fully covered.
Notes
Sour cream
Substitute sour cream with whole milk yogurt, kefir, buttermilk, or milk.
Serving instructions
Serve on a platter with crackers, and your favorite condiments, such as pickles, mandarin oranges, dried cranberries, grapes, pickles, mixed nuts, and pretzels. Include a cheese knife for cutting and spreading.You can also enjoy it as a spread on toast or in sandwiches.
Storage
Store cheese ball the refrigerator. Cheese ball will keep for up to 1 week. (If it lasts that long :) )
Substitutions
Substitute the pecans and parsley for your favorite nuts and fresh herbs, such as walnuts, almonds, cranberries, olives, capers, or a bit of lemon or orange zest.