8 oz Cream Cheese - Softened
1 Cup – Shredded Cheddar Cheese or Colby Jack
2 Green Onions - Chopped
3 TBSP – Liz & Linda’s Golden Pecan Pepper Jelly
½ - ¾ Cup Chopped Pecans
In Stand Mixer or with hand mixer, whip the cream cheese for about 30 seconds. Add the cheese, onions and pepper jelly. Thoroughly mix together.
Once mixed, lay a piece of plastic wrap out on counter. In the middle of plastic wrap, scoop out the cream cheese mixture and cover with the plastic wrap while rolling into a ball. Refrigerate for approximately 2 hours to allow for the cream cheese to harden enough so the mixture stays in a ball.
Spread chopped pecans out onto plate. Remove your cheeseball from plastic wrap and roll in pecans until the entire ball is covered.
Serve with crackers.