In a medium pan add chopped pecans.

Over medium heat toast pecans for 2-3 minutes, stirring frequently to prevent burning.

Remove from pan to a paper towel lined plate and cool completely.

In a bowl combine cream cheese, shredded cheese and ranch seasoning together until fully combined.

On a plate or tray mix together toasted pecans and chopped parsley.

Form the cheese mixture in a ball then roll it in the pecan and parsley mixture until completely coated.

Wrap tightly in plastic wrap and chill for 30 minutes or up to overnight in the refrigerator.

Serve with crackers.