Instructions

• Let the 8 ounces Neufchâtel cheese sit at room temperature 15–30 minutes to soften for easier mixing (optional but helpful).
• In a food processor, combine the softened 8 ounces Neufchâtel cheese, 1 cup white sharp cheddar (shredded), 1/2 tablespoon lemon juice, 1 teaspoon Tabasco sauce, 1 teaspoon garlic powder, 1/2 teaspoon kosher or sea salt, 2 teaspoons Worcestershire sauce, and 2 scallions (sliced — use just the greens). Pulse until evenly combined, scraping down the bowl as needed. Or, mix all of those ingredients thoroughly by hand in a large bowl with a spoon or spatula.
• Transfer the mixture to a piece of plastic wrap or parchment. Shape it into a tight ball by wrapping and pressing with your hands. If the mixture is too soft to shape, cover and refrigerate 30–60 minutes until firm enough to form.
• Spread the 1/2 cup pistachios and the 1/2 cup almonds or pine nuts (coarsely chopped) evenly on a plate. Unwrap the formed cheeseball and roll it on the nuts, pressing gently so the nuts adhere and cover the surface.
• Wrap the coated cheeseball (or place it covered) and refrigerate for 1–2 hours to firm and allow the flavors to meld.
• Place the chilled cheeseball on a serving platter, provide a cheese knife, and serve.