Cranberry Pecan Cheese Ball
Equipment
- stand mixer
- plastic wrap
Ingredients
- 16 oz. full-fat cream cheese (2 packages), softened to room temperature
- 1¾ cups sharp white cheddar, not pre-grated
- 2 T. chopped fresh chives or 2 t. dried chives, divided
- 2 T. chopped fresh parsley, or 2 t. dried, divided
- 1 t. garlic powder
- 2 t. Worcestershire sauce, or to taste
- salt and pepper to taste
- ¾ cup finely chopped dried cranberries, divided
- ¾ cup finely chopped pecans, divided
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, cream the cream cheese until it's very smooth, 1-2 minutes. Add the cheddar cheese, half the chives, half the parsley, garlic powder, Worcestershire, salt, pepper, half the cranberries, and half the pecans. Mix on low just until the ingredients are evenly combined. You will need to scrape down the sides of the bowl.
- To make the exterior coating, toss the remaining ingredients together on a plate or piece of waxed paper. Using your hands and a silicone spatula, form the cream cheese mixture in to a ball. It will be sticky. Roll in the cranberry pecan mixture until evenly coated. Wrap tightly in plastic wrap. Chill at least one hour, up to three days.
- To serve, allow the cheese ball to sit out for 30 minutes to soften. Serve with crackers.