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Directions:
Prepare the Cheese Mixture:
Using a hand mixer, beat the softened cream cheese and sour cream together until smooth and fluffy. Add the garlic powder, finely chopped jalapeños, shredded cheddar cheese, salt, and pepper. Mix until well combined.
Shape the Cheese Ball:
Lay two long strips of plastic wrap in an ‘X’ shape on a flat surface. Spoon the cream cheese mixture into the center. Gather the edges of the plastic wrap, twist, and tighten at the top to form a ball shape. Refrigerate for at least 1 hour to allow the cheese ball to firm up.
Prepare the Coating:
Spread the finely chopped jalapeño, shredded cheddar cheese, sliced green onions, and chopped pecans in an even layer on a flat surface.
Coat the Cheese Ball:
Unwrap the chilled cheese ball and gently roll it over the prepared coating ingredients. Press the coating gently into any uncovered spots to ensure an even layer.
Serve:
Transfer the cheese ball to a serving platter. Serve with celery, bell peppers, crackers, or your favorite low-carb dippers.
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