Ingredients

6–8 servings

Preparation

1. Step 1

   Preheat oven to 400°. Toast ½ cup raw walnuts on a baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool 5 minutes. Chop into ¼” pieces or smaller and let cool completely.

   Step 2

   Meanwhile, line a bowl large enough to hold your fist with a sheet of plastic wrap, leaving a 3″ overhang. Process 4 oz. cream cheese, room temperature, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups), 2 Tbsp. mayonnaise, 2 Tbsp. chopped pimientos from a jar, 1½ tsp. vinegar-based hot sauce, ½ tsp. Worcestershire sauce, 1 tsp. onion powder, ½ tsp. garlic powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a food processor until smooth. Add nuts and pulse just to combine. Scrape cheese mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, 1–1½ hours.

   Step 3

   Place 2 cups finely chopped chives in a small bowl. Using plastic wrap, mold cheese mixture into a ball, then remove plastic and discard. Roll ball in chives, pressing gently to adhere and molding ball more if needed, until well coated. Place cheese ball on a platter and chill until firm, at least 30 minutes. Cover and chill chives.

   Step 4

   To serve, roll cheese ball again in chives, pressing to adhere. Place back on platter and arrange assorted crackers around.

   Do ahead: Cheese ball (without second coating of chives) can be made 1 day ahead. Cover and keep chilled.