Cranberry Pecan Cheese Ball
Cranberry Pecan Cheese Ball brings creamy cheese, sharp cheddar, tart cranberries and crunchy pecans together for an easy and festive appetizer. It comes together fast and always stands out on the table.
Ingredients
- 1 8 ounce cream cheese block
- 4 ounces white cheddar cheese
- ½ cup dried cranberries, separated chopped
- ¼ cup green onions, all parts chopped
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon Umami powder optional
- ¼ cup pecans chopped
- ½ tablespoon fresh parsley packed
Instructions
- Gather the ingredients and shred the white cheddar cheese.
- Thinly slice the green onions using the white parts, some light green parts and some green tops. Add to a small bowl. Chop the dried cranberries, divide in half, and add one half to the onions and save the rest for the coating.
- Add the garlic powder, salt and Umami powder to the bowl. Mix well and set aside.
- Line the cup that you will use to shape the cheese ball (short mugs or soup cups work great) with two overlapping pieces of plastic wrap and set aside.
- Add the shredded cheddar cheese and the cream cheese to a medium sized, microwavable bowl. Melt and stir in 30 second increments until fully melted and combined. Approximately 90 seconds to 2 minutes.
- Stir the green onion and cranberry mixture into the melted cheese. Mix well until the ingredients are evenly combined.
- With a spatula, add the cheese mixture to the plastic lined cup and cinch it closed.
- Refrigerate for a minimum of two hours or overnight.
- After chilling, remove the wrapped cheese ball from the cup. While the cheese ball is still in the plastic, shape the cheese ball into a ball with a flat bottom.
- Mix the chopped pecans, the remaining cranberries and the parsley well and spread them out on a plate. Remove the cheese ball from the plastic and roll it in the coating until it's fully covered.
- Serve immediately or refrigerate. Enjoy!
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