Cranberry Pecan Cheese Ball

Savor a delightful blend of creamy cheese, tart cranberries, and crunchy pecans in this festive appetizer dip.

Course Appetizer, Snack

Cuisine american, western

Diet Gluten Free

Prep Time 5

Chilling Time 2

Total Time 2 5

Servings servings

Calories 420kcal

In a medium bowl, combine pecans, dried cranberries and parsley. Remove ¼ cup and set aside to use as a garnish.
In a large bowl, combine the cream cheese, cheddar cheese and the rest of the pecan mixture. Mix well with a spoon. Cover and allow to chill for 1 hour in the refrigerator.
Lay a plastic wrap on the counter. Remove cream cheese mixture from the refrigerator and place in the center of the plastic wrap. Wrap and gently mold the cheese into a ball then return it to the fridge to chill for at least 1 hour.
Place the reserved pecan mixture on a large plate. Unwrap and roll the ball on the pecan and cranberry mixture to coat around.
Serve with crackers and pretzel.

To ensure smooth blending, let the cream cheese sit at room temperature for about 30 minutes before starting.
Finely shredded cheddar cheese blends more easily into the cream cheese mixture, ensuring a uniform texture.
Toasting the pecans in a dry skillet over medium heat for a few minutes enhances their flavor and crunch. Be careful not to burn them.
Chop the pecans, dried cranberries, and parsley into small, uniform pieces to ensure even distribution throughout the cheeseball.
Use a spatula or wooden spoon to mix the ingredients thoroughly, ensuring that the flavors are evenly distributed.
Use plastic wrap to shape the cheeseball into a smooth, round shape. This makes it easier to form and helps prevent sticking.
For best results, chill the cheeseball in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the cheeseball to firm up.