Ingredients
- ounces cream cheese
- ounces sharp Cheddar cheese
- ounces crumbled blue cheese
- tablespoons grated onion
- clove garlic, minced
- dashes Worcestershire sauce
- (2.25 ounce) can green olives
- /2 cup chopped pecans
Instructions
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Step 1
I start by letting the cream cheese sit at room temperature for about 10 minutes to soften, which helps it blend smoothly. In a food processor, combine the cream cheese, shredded sharp Cheddar, crumbled blue cheese, grated onion, minced garlic, and Worcestershire sauce. Process until the mixture is creamy and well incorporated, scraping down the sides if needed. Next, drain the green olives and add them to the processor. Pulse a few times just until the olives are broken into small chunks—be careful not to over-process, as you want little bursts of briny flavor throughout. Now, scrape the mixture onto a piece of plastic wrap and use your hands to form it into a ball. It might be a bit sticky, but that's fine. Spread the chopped pecans on a plate and roll the cheese ball in them, pressing gently so the nuts adhere evenly. Wrap it tightly in fresh plastic wrap and refrigerate for at least 4 hours, though overnight is even better. This chilling time allows the flavors to meld beautifully. When ready to serve, I let it sit at room temperature for about 15 minutes to soften slightly, then present it on a platter with an assortment of keto-friendly crackers, celery sticks, or cucumber slices for dipping.