Pulse together all ingredients in a food processor until it forms a smooth paste.
Divide in half, and roll each half into a ball.
Put the cheese balls on a paper towel-lined plate, cover with plastic wrap, and refrigerate for 8 hours or overnight. (This lets the flavors blend and drains out any excess liquid.)
The next day, either serve the cheese balls or wrap each in plastic wrap. Wrapped in plastic wrap, the cheese balls will keep for up to 5 days in the fridge.
Right before serving, roll each ball in pecans and them sit at room temperature for 45 minutes.
Serve with crackers or anything else you like.
Notes
Net Carbs: 1g per serving
This recipe makes 2 large cheese balls. Each cheese ball serves 8 (so the total recipe, which makes 2 cheese balls, yields 16 servings).
Cheese balls are fun to play with the flavor profiles! Swap out whatever kind of cheddar is your favorite, and use your favorite kind of nuts for coating.