Smoked Salmon Cheese Ball

Combine cream cheese, salmon, Cheddar, yogurt, scallions, dill, 1 tablespoon chives and lemon zest in a medium bowl.

Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the mixture into a ball, then completely wrap in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days.

Just before serving, combine pecans (or almonds) and the remaining 2 teaspoons chives in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.