Cranberry Pecan Cheese Ball
I adapted the recipe from here
- 8 ounces cream cheese
- 1 cup white sharp cheddar cheese shredded
- 1 cup dried cranberries chopped and divided
- 1 cup pecans chopped and toasted
- 3 Tbsp chives or green onions chopped
- ½ tsp garlic powder
- Note: I toasted the pecans prior to chopping which made it so much easier. While the original recipe called for 1/4 C chives I opted to decrease because the hives were very strong and I didn't think the kids would like the over power the taste. I did not include any in the roll mix
- To Toast Pecans: Pre-heat oven to 375F. Place pecans on a baking tray and bake for 5 minutes or until aromatic. Remove from oven and set aside.
- In a large bowl, beat cream cheese, cheddar cheese, ½ toasted pecans, ½ cup dried cranberries, chives, and garlic powder until well combined.
- Place mixture in the center of a piece of plastic wrap or parchment paper and cover completely with wrap while forming it into a ball shape. Place in fridge until ready to serve.
- Combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives on a flat surface or cutting board. Unwrap the ball and roll in cranberry-pecan mixture.
- Serve with crackers, pita chips, pretzels, carrots or celery.