Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 8 oz Monterey Jack cheese, sharply shredded
  • 4 oz sharp cheddar cheese, sharply shredded
  • 1/4 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup toasted pecans or almonds, finely chopped
  • 1/2 cup smoked paprika or chili powder
  • 8-10 sliced green olives or strips of red bell pepper

Instructions:

  1. Beat the softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, smoked paprika, and salt using a mixer on medium speed until the mixture is velvety and completely smooth.
  2. Gently fold in the shredded Monterey Jack and cheddar using a spatula until just combined; do not over-mix to avoid breaking the emulsion.
  3. Transfer the mixture onto a sheet of plastic wrap. Gather the edges of the wrap and twist the ends tightly, molding the cheese into a prolate spheroid (football) shape with tapered ends.
  4. Wrap tightly and refrigerate for at least 5 hours (or overnight) to set the structure.
  5. Remove from refrigeration and coat the exterior of the cheese ball with the finely chopped nuts and smoked paprika/chili powder to create the 'pigskin' effect.
  6. Garnish with sliced green olives or red bell pepper strips to create the football laces.