16 ounces cream cheese, softened to room temperature
2 cups shredded sharp cheddar cheese
1/4 cup finely chopped green onions
1 teaspoon alcohol-free Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup finely chopped pecans or walnuts for the coating
2 large pretzel twists for the antlers
2 whole black olives for the eyes
1 small red bell pepper slice or a cherry tomato for the nose
Instructions
In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, green onions, alcohol-free Worcestershire sauce, garlic powder, and smoked paprika. Use a sturdy spatula or a hand mixer on low speed to blend everything together until the mixture is smooth and the ingredients are evenly distributed.
Transfer the cheese mixture onto a large piece of plastic wrap. Gather the edges of the plastic wrap together and twist the top to form the cheese into a neat, firm ball. Place the wrapped ball in the refrigerator for at least two hours, or until it has firmed up enough to hold its shape during decoration.
Once the cheese ball is firm, remove it from the plastic wrap. Roll the ball in the finely chopped pecans until the entire surface is covered, pressing gently so the nuts adhere. If you are skipping nuts, roll it in extra shredded cheese or finely crushed pretzel bits instead.
Place the cheese ball on your serving platter. Gently press two pretzel twists into the top sides of the ball to serve as antlers. Add the two black olives for eyes and place the red bell pepper slice or cherry tomato in the center to create the iconic red nose. Serve immediately or store in the fridge until your guests arrive.
