Cranberry Cheddar Cheese Ball with Pecans and Rosemary
Author: 
Recipe type: Small Plates & Snacks
Prep time: 
Total time: 
Serves: 12-16 servings
 
Ingredients
  • 1 pound cream cheese, at room temperature
  • 2½ cups Kraft Natural Shredded Cheddar Cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground pepper
  • 1 cup finely chopped dried cranberries
  • 1 cup finely chopped pecans
Instructions
  1. In a large bowl, beat cream cheese with cheddar, mustard, Worcestershire sauce, using an electric mixer. Add salt and pepper to taste. Mix in ¼ cup pecans and ¼ cup cranberries.
  2. Cover cheese mixture and chill at least 2 hours (or overnight if you make it a day ahead). If you need to skip this step, your cheeseball will be fine, but harder to roll and shape.
  3. Divide the cheese mixture in half, and shape each half into a ball. If you're serving a big crowd, you can make one ball, but be prepared for it to be a little unwieldy.
  4. Place remaining pecans and cranberries on a plate, and roll balls in fruit/nuts to coat completely, pressing nuts to adhere. Serve chilled.
Recipe by In Good Taste at https://ingoodtaste.kitchen/cranberry-cheddar-cheese-ball-with-pecans/