Cranberry Pecan Holiday Cheese Ball Recipes

CRANBERRY PECAN CHEESE BALL

Steps:

• To Toast Pecans: Pre-heat oven to 375F. Place chopped pecans on a baking tray and bake for 5 minutes or until aromatic. Remove from oven and set aside.
• In a large bowl, beat cream cheese, cheddar cheese, ½ toasted pecans, ½ cup dried cranberries, chive or green onion, and garlic powder until well combined.
• Place mixture in the center of a piece of plastic wrap or parchment paper and cover completely with wrap while forming it into a ball shape. Place in fridge until ready to serve.
• Just before serving, combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives on a flat surface or cutting board. Unwrap the ball and roll in cranberry-pecan mixture.
• Serve with crackers, pita chips, pretzels, carrots or celery.

CRANBERRY PECAN CHEESE BALL

Steps:

• Mix cream cheese and cheddar cheese together. Fold in the cranberries and green onions. Drop cheese mixture onto plastic wrap and fold up. Roll into a ball and place in fridge for at least an hour.
• Just before serving, roll in the pecans. Serve with crackers.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

CRANBERRY PECAN CHEESE BALL

Steps:

• To a large stand mixer on low speed add the cream cheese, white cheddar cheese, cranberries, first 1/2 cup pecans, green onions and garlic powder until smooth, about 1-2 minutes.
• Put mixture in the refrigerator for 1 hour to chill.
• Lay a large plastic wrap square on your counter and put the mixture on it, then gather the sides and bunch them up to help shape the mixture into a ball.
• Add the remaining 1/2 cup finely chopped pecans to a large bowl and roll the cheese ball into the chopped pecans then serve with crackers.
• Best if served after 4 hoursrefrigeration.

CRANBERRY-PECAN CHEESE BALL

Steps:

• Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there).
• Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.
• Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.