Add the cheddar, cream cheese, garlic powder, and dried dill to a medium bowl and stir well to combine.

Place a piece of plastic wrap directly on top of the cheese and chill 8 minutes in the freezer.

Roll the cheese mixture into 14 balls.

Combine the pecans and parsley in a shallow bowl.

Roll each cheese ball in the pecan mixture to coat.

Serve, or store in an airtight container in the fridge for up to 1 week.