Soften the cream cheese: Set it out at room temperature for 30–45 minutes. Soft cheese blends better and prevents a lumpy texture.

Prep the mix-ins: Shred the cheddar, slice the green onions, and chop the nuts and parsley (if using). Freshly shredded cheese melts into the mixture more smoothly than pre-shredded.

Blend the base: In a large bowl, beat the cream cheese with a hand mixer until smooth and fluffy, about 1 minute.

Add seasonings: Mix in Worcestershire, garlic powder, onion powder, pepper, and salt. Taste and adjust. Add a splash of cream or sour cream if you prefer a softer dip.

Fold in cheese and onions: Use a spatula to fold in the shredded cheddar and green onions until evenly distributed.

Chill briefly: Cover the bowl and refrigerate for 20–30 minutes to firm up the mixture, making it easier to shape.

Shape the cheese ball: Place the mixture on a sheet of plastic wrap. Gather the wrap around it and shape into a ball or a log. It doesn’t need to be perfect.

Prepare the coating: Combine chopped nuts and parsley on a plate. Unwrap the cheese ball and roll it in the coating, gently pressing to adhere.

Final chill: Wrap the coated ball in plastic and refrigerate for at least 1 hour, or up to 24 hours, to marry the flavors and set the shape.

Serve: Place on a platter with crackers, pretzels, and fresh veggies. Add a small spreading knife so it’s easy to serve.