Ingredients
Scale
- 16 ounces cream cheese, softened to room temperature
- 2 cups sharp cheddar cheese, finely shredded
- 1 cup dried cranberries, finely chopped (divided)
- 1 cup pecans, chopped and toasted (divided)
- 1/4 cup green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon honey for extra sweetness
Instructions
- In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy.
- Add the shredded cheddar cheese, half of the chopped cranberries, half of the toasted pecans, green onions, garlic powder, onion powder, and black pepper. Stir until completely combined.
- Lay a large piece of plastic wrap on a flat surface. Scoop the cheese mixture onto the center of the wrap.
- Gather the edges of the plastic wrap and pull them upward. Twist the wrap to form the cheese into a tight, uniform ball.
- Place the wrapped cheese ball in the refrigerator for at least 2 hours, or until it is firm.
- In a shallow dish or on a clean plate, mix the remaining cranberries and toasted pecans together.
- Remove the cheese ball from the refrigerator and take off the plastic wrap.
- Roll the cheese ball in the cranberry and pecan mixture, pressing gently so the toppings stick to the entire surface.
- Place the finished cheese ball on a serving plate and let it sit at room temperature for about 15 minutes before serving for the best texture.
- Cook Time: 2 hours 15 minutes