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CRANBERRY PECAN CHEESE BALL
This CRANBERRY PECAN CHEESE BALL is the perfect appetizer for holidays and parties. Cream cheese coated with dried cranberries, pecans, green onions and parsley.
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Servings: 1
Calories: 593kcal
Equipment
Ingredients
- 16 oz cream cheese softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- ½ teaspoon ground black pepper
- ¼ cup finely chopped chives
- 2 cups shredded white sharp cheddar cheese
- 1 cup finely chopped dried cranberries divided
- 1 cup finely chopped pecans divided
- ½ cup sliced green onions divided
- ¼ cup finely chopped parsley
Instructions
- Mix cream cheese until smooth and creamy.
- Add garlic powder, onion powder, lemon juice, black pepper, chives, ¼ cup green onions and shredded cheddar cheese. Stir to mix.
- Chop and mix in ½ cup of the dried cranberries and ½ cup of the chopped pecans.
- Lay two long strips of plastic wrap in an ‘X’ shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape.
- Refrigerate for 3-4 hours, or until firm.
- Roll the refrigerated cheese ball into the remaining chopped cranberries, chopped pecans, green onions and parsley when ready to serve.
Notes
Store leftovers from the cheeseball in the refrigerator in an airtight container for up to 3 days.
Nutrition
Serving: 1g | Calories: 593kcal | Carbohydrates: 24g | Protein: 19g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 547mg | Fiber: 3g | Sugar: 18g
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