Description
Discover how to make a delicious Cranberry Pecan Cheese Ball that’s perfect for any gathering. This easy recipe will be a hit at your next party!
Ingredients
- 16 oz (452g) full-fat brick-style cream cheese, softened to room temperature
- 1 3/4 cups (175g) shredded sharp white cheddar cheese
- 2 tbsp (30 ml) chopped fresh chives, divided
- 2 tsp (10 ml) chopped fresh parsley
- 1 tsp (5 ml) brown sugar
- 1 tsp (5 ml) garlic powder
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 3/4 cup (108g) finely chopped dried cranberries, divided
- 3/4 cup (100g) finely chopped almonds, divided
Instructions
- Utilize a stand mixer with a paddle or whisk attachment to blend the softened cream cheese on a medium-high setting until it reaches a smooth and creamy consistency, approximately 2 minutes. (If opting for a hand mixer, be cautious as the mixture becomes quite dense. A stand mixer is preferable, or alternatively, mix everything manually with a silicone spatula.)
- Incorporate the shredded cheese, 1 tablespoon of chopped chives, chopped parsley, brown sugar, garlic powder, salt, pepper, half of the chopped dried cranberries (around 6 tablespoons), and half of the chopped almonds (about 6 tablespoons), and continue blending or stirring until everything is well mixed. Use a silicone spatula to scrape down the bowl’s sides and gather the mixture into a ball, using your hands if necessary, as it will be somewhat sticky.
- Prepare the coating by combining the remaining chopped chives, dried cranberries, and chopped almonds in a small bowl. Spread the coating on a large plate, then roll the cheese ball in the mixture to achieve an even coating.
- Securely wrap the cheese ball in plastic wrap and place it in the refrigerator for at least 1 hour, or up to 5 days.
- When ready to serve, allow the cheese ball to sit at room temperature for 20–30 minutes to soften slightly. Unwrap it and set it on a plate or platter surrounded by crackers, providing a knife for spreading.
- For any leftovers, tightly cover or wrap the cheese ball and store it in the refrigerator for up to 10 days, though it is most enjoyable within the first 5 days.
Notes
- Consider using aged white cheddar for a bolder flavor.
- Experiment with herbs like dill or tarragon for a unique taste.
- Add a pinch of cayenne pepper for a touch of heat.
