Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese, buttermilk, mayonnaise, dried dill weed, garlic powder, onion powder, salt, and black pepper.8 ounces cream cheese, softened, 1/2 cup full-fat buttermilk, 1/4 cup mayonnaise, 1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Using an electric mixer on medium speed, beat the ingredients until they are smooth and well combined. Scrape down the sides of the bowl as needed.
- Gently fold in the chopped fresh chives and parsley. Be careful not to overmix at this stage.1/4 cup chopped fresh chives, 1/4 cup chopped fresh parsley
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to shape. This chilling time allows the flavors to meld and the cheeseball to become easier to handle.
- Once chilled, turn the cheeseball mixture out onto a clean piece of parchment paper or plastic wrap.
- Shape the mixture into a ball using your hands. If the mixture is too sticky, you can lightly dampen your hands with water.
- Spread the chopped pecans or walnuts onto a shallow plate.1/2 cup chopped pecans or walnuts
- Carefully roll the cheeseball in the chopped nuts, pressing gently to ensure they adhere all over.1/2 cup chopped pecans or walnuts
- Transfer the coated cheeseball to a serving platter. Garnish with additional fresh chives and parsley if desired.1/4 cup chopped fresh chives, 1/4 cup chopped fresh parsley
- Cover the cheeseball loosely with plastic wrap and refrigerate for at least another 30 minutes before serving. This allows it to firm up further and the flavors to deepen.
Notes
Properly stored, this cheeseball will stay fresh in the refrigerator for up to 3 to 4 days. Cheeseballs are best served chilled or at room temperature. It is not advisable to freeze this cheeseball.
