16 oz cream cheese
1 ½ cup sharp cheddar cheese, shredded
4 oz goat cheese
¼ cup chives, finely chopped
1 tsp soy sauce
1 tsp hot sauce
4 tsp Spicewalla Green Zaatar, (save half for coating)
Salt and pepper to taste
½ tsp fresh lemon juice
½ tsp oil or oil spray
Roasted and salted pecan pieces, finely chopped
Crackers, pretzels, pita chips for serving

1. Combine cream cheese, cheddar cheese, goat cheese, chives, soy sauce, hot sauce, 2 tsp Green Zaatar, pinch of salt and pepper and lemon juice in a large mixing bowl or a food processor. Mix with a hand mixer or in the food processor until light, fluffy and smooth, about 1 minute.
2. Oil your hands and shape the mixture into a ball. Wrap tightly in plastic and place in the fridge for at least 1 hour or up to 3 days before serving.
3. Mix together the remaining 2 tsp Green Zaatar and chopped pecans and spread out on a plate or baking sheet
4. Remove the cheese ball from the fridge and roll it in the pecan mixture until fully covered.
5. Serve at room temperature with crackers, pretzels, and pita chips and enjoy!

**Cheese ball can be made 3 days in advance and kept in the fridge or frozen for up to one month. 

Watch us make it on Tiny Kitchen Cooking below!