Cranberry Cheese Ball
This Cranberry Cheese Ball is a creamy blend of cream cheese, white cheddar, dried cranberries, and pecans. It’s a festive, make-ahead holiday appetizer everyone loves.
Servings: 20
Calories: 145kcal
Ingredients
- 16 ounces cream cheese at room temperature
- 2 cups shredded white cheddar cheese
- 1 Tablespoon chopped chives plus more for garnish
- 1 teaspoon chopped parsley plus more for garnish
- ¾ cup finely chopped pecans divided
- ¾ cup finely chopped dried cranberries divided
Instructions
- In a large bowl, combine softened cream cheese, shredded white cheddar, chives, parsley, ½ cup pecans, and ½ cup dried cranberries. Mix until evenly blended.You can also use a stand mixer fitted with the paddle attachment on low speed. This is especially handy if your cream cheese isn’t quite as soft as it should be.
- Scrape the mixture into a ball, transfer to plastic wrap, and shape into a tight, round ball. Wrap well and refrigerate for at least 1 hour, or up to 2 days.
- On a small pan or plate, combine remaining ¼ cup pecans and ¼ cup cranberries. Unwrap the chilled cheese ball and roll it in the mixture, pressing gently so it adheres.
- Garnish with additional chives and parsley. Let stand at room temperature about 15 minutes before serving.
Notes
Make ahead:
- Mix and shape the cheese ball up to 2 days in advance.
- Wrap tightly in plastic wrap and store in the refrigerator.
- Wait to roll in the cranberry–pecan coating until just before serving so the nuts stay crunchy.
Nutrition
Calories: 145kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Fiber: 1g | Sugar: 4g