These are great as a snack at home or a leaving party at work. Quick and simple but very versatile, so change up what you put in it and around the outside!
16oz (2 blocks cream cheese) room temperature
1 tsp dried chilli flakes
1/2 cup grated fresh parmesan
2 tsp garlic, crushed
10g fresh chopped chives
2 tsp dried oregano
1 tsp dried tarragon
2 tbsp light mayonnaise
Toasted pecan nuts 300g, blitzed to breadcrumb consistency (keep spare for next time)
In a large bowl with an electric whisk mix everything together until combined and taste. Season as needed.
Scrape everything into cling wrap and roll into a ball shape. Leave in the fridge for as long as you can. 12 hours for this one.
Roll in the nuts a few times, pressing to coat and serve with crackers or crunchy veggies.