Cranberry Pecan Cheese Ball
Description
Everyone loves a good cheeseball! Borrowed from Sally’s Baking Addiction, this is a rather large recipe…so I was able to make it ahead!, divide it, and use it for 2 separate events Delicious with crackers, veggies or even broken up and sprinkled on a salad (we had some left over), this will be in your go-to book for gatherings – enjoy!
Ingredients
2 packages (500 g total) cream cheese, room temperature
1 3/4 c. (175 g) grated old white cheddar
2 T. chopped fresh chives (or green onion) + some extra for decoration
1 T. chopped fresh parsley
1 t. EACH brown sugar AND garlic powder
1/4 t. EACH salt AND freshly ground pepper
3/4 c. (108 g) finely chopped dried cranberries + some extra for decoration
3/4 c. (100 g) finely chopped pecans + some extra for decoration
sturdy crackers, cut up vegetables or baguette toasts for serving
Instructions
Using your electric mixer, beat the cream cheese for a couple of minutes until smooth, then add in the cheddar, chives, parsley, brown sugar, garlic powder, salt, pepper, cranberries and pecans and beat until well combined.
Use a sturdy spatula to scrape everything off and then roll the mix into a ball (though 2 balls are much more manageable!). This is sticky business so even try for mostly a ball, then chill for an hour and try again. Wrap tightly and chill for a couple of hours if serving same day or up to a few days if you’re making this ahead. When you’re ready to serve, toss a sprinkling of chives, cranberries and pecans on a plate and generously roll the cheeseball evenly around in the mix to evenly coat.
Place on a serving platter with a cheese knife and the nibbles of your choice!
