Cranberry Pecan Cheese Ball
A creamy cream cheese and white cheddar ball with dried cranberries, toasted pecans and chives, chilled ahead and rolled in more pecans before serving.
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Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded white sharp cheddar
- 1 cup pecans chopped and toasted, divided
- 1/2 cup dried cranberries chopped
- 2 tablespoons chopped chives
- 1/2 teaspoon garlic powder
- salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375°F. Spread the chopped pecans on a baking sheet in a single layer and toast for about 5 minutes. Let them cool completely and set half aside for the coating.
- In a large bowl, combine the softened cream cheese and shredded cheddar. Stir in half the toasted pecans, the chopped cranberries, chives and garlic powder. Season with salt and pepper, then taste and adjust.
- Spoon the mixture onto a large piece of plastic wrap, gather the wrap and shape it into a ball. Refrigerate for at least one hour, or up to a full day.
- On a plate, mix the remaining pecans with a few extra cranberries and chives if you like. Unwrap the chilled cheese ball and roll it until evenly coated, pressing lightly so the coating sticks.
- Transfer to a platter with a small knife or spreader and serve with crackers, pretzels, vegetables or thin toasted baguette slices.
Notes
Make ahead: prepare the cheese ball without the coating up to 24 hours in advance, wrap tightly and refrigerate. Leftovers keep in an airtight container for 3 to 5 days. To freeze, wrap it before coating, thaw overnight in the fridge, then roll in the coating before serving.
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