Savory Cheese Ball

8 ounces cream cheese, room temperature
8 ounces mozzarella cheese, shredded
3 green onions, chopped (whites & greens)
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. seasoned salt
1 cup pecans, chopped

Mix the cream cheese, cheddar cheese, onions, cilantro, Worcestershire sauce, garlic powder, and cayenne pepper together until well-combined (I use my stand mixer.) Turn the mixture onto a large sheet of plastic wrap, cover, shape into a ball and refrigerate for 30 minutes to one hour.
Place the chopped pecans on a small plate, remove the cheese ball from the fridge and gently roll in the pecans, helping them to stick to the outside of the cheese ball.
Serve with crackers.

Feel free to play with the herbs and spices in this recipe to make it fit your tastes.
The cheese ball will keep for a couple of days stored in an airtight container or wrapped in plastic wrap in the fridge.