Easy Cranberry Cheese Ball
This Cranberry Cheese Ball with roasted pecans and fresh chives is the easiest crowd-pleasing appetizer that you can make this holiday season. You only need 20 minutes and a few simple ingredients!
Servings: 10
Ingredients
- 8 oz cream cheese, softened
- 1 cup white sharp cheddar, shredded
- 1/2 cup dried cranberries, chopped
- 2 tbsp fresh chives, chopped
- 1/2 tsp garlic powder
- 1/2 cup honey roasted pecans, chopped
- 1/2 cup whole dried cranberries
- 2 tbsp fresh chives, chopped
- 1 package crackers for serving
Instructions
- Remove cream cheese from the fridge and set it on the counter to soften. Chop ½ cup dried cranberries, ½ cup pecans (if not already chopped), and ¼ cup chives. Shred 1 cup white sharp cheddar cheese.
- In a large bowl or stand mixer, beat 8 oz cream cheese, 1 cup white sharp cheddar, ½ cup chopped dried cranberries, 2 tbsp chopped chives, and ½ tsp garlic powder until combined. Scraping down the sides as necessary.
- Lay out a piece of plastic wrap and place the mixture on top. Cover the mixture completely with plastic wrap and use your hands to roll and shape into a ball.
- Place plastic wrapped cheese ball in the fridge until ready to serve (or for at least 10 minutes).
- Just before serving, add ½ cup chopped pecans, ½ cup whole dried cranberries, and 2 tbsp chopped chives to a cutting board and mix together.
- Unwrap the cheese ball from the plastic and place down on the pecan mixture. Roll the cheese ball around until completely covered in pecan mixture, using your hands to press on any loose mixture.
- Place the cheese ball on the center of a serving board and surround with crackers, pretzels, pita chips, crostini, or vegetables.
Notes
- Make ahead: prepare up to 3 days ahead of time. Just save the garnishing step for right before serving so the pecans don’t get soggy.
- Storing: place the cheese ball loosely covered in plastic wrap in the fridge for up to 5 days. Pecans may get a bit soggy and lose their crunch the longer the cheese ball is stored.