Cranberry Cheese Ball
Sweet, spicy, creamy, crunchy, and pretty. Cranberry Cheese Ball is all the things and perfect for your next get-together.
Servings: 6
Calories: 425kcal
Ingredients
- ¾ cup Dried Cranberries chopped, divided
- 2 cups Sharp White Cheddar shredded, divided
- 2 Tablespoons Parsley minced, divided
- 2 Green Onions sliced, divided
- 8 ounces Cream Cheese softened
- ½ teaspoon Tony Chachere's
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 medium Jalapeno minced
- ¾ cup Pecans chopped
- Crackers and/or vegetables for serving
Instructions
- In a medium bowl, combine ¼ cup chopped dried cranberries, ⅓ cup shredded cheddar cheese, 1 Tablespoon of chopped parsley, 1 Tablespoon chopped green onions. Place in the refrigerator for the final coating.
- In a large bowl, combine cream cheese with Tony Chachere's, Worcestershire sauce, and garlic powder. Stir with a wooden spoon until well combined. Use a hand mixer if preferred.
- Stir in jalapeños, remaining shredded cheddar cheese, dried cranberries, parsley, and chopped green onion.
- Place cream cheese mixture in the fridge for an hour to firm up.
- Form the cream cheese mixture into a ball shape. Place two large pieces of plastic wrap in a cross pattern on your countertop. Put the cheese ball in the center of the plastic wrap. Use the edges of the plastic wrap to form a round ball.
- Stir the chopped pecans into the medium bowl with coating toppings. Roll the cheese ball into the pecan coating to cover with an even layer on the outside. Pressing it into the toppings lightly to get it to stick.
- Place the formed ball on a serving plate and surround it with plenty of different dippers.
Nutrition
Calories: 425kcal | Carbohydrates: 19g | Protein: 13g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 404mg | Potassium: 193mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1141IU | Vitamin C: 6mg | Calcium: 322mg | Iron: 1mg
