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8 ounces cream cheese, at room temperature

1 ½ cups extra sharp cheddar, grated

1 white onion, finely grated

4 teaspoon Worcestershire sauce

1 tablespoon salsa

2 teaspoon garlic powder

1 clove garlic (optional), minced, grated, or pressed

¼ teaspoon smoked paprika

½ teaspoon salt

1 ½ cups chopped pecans

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1. Place cream cheese in a mixing bowl and mix until smooth. Add cheese, grated onion, Worcestershire sauce, salsa, garlic powder, garlic (if using), smoked paprika and salt, and mix well to combine. Using a stand mixer or hand mixer is recommend.

2. Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.

3. Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.

4. Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

Notes: Cheese quality is key. Use block cheddar, over pre-shredded. Aged cheddar is also a boost in flavor. Grate the onion with the fine side of a box grater.

Make-ahead instructions: Make the cheeseball but don't coat it in nuts. Store it in an airtight container and place it in the refrigerator for up to a week. An hour before you are ready to serve it, coat it in nuts and let it rest in the refrigerator until serving.