Ingredients
Method
- Prepare the cheese base: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until it’s smooth and creamy. Add in the shredded sharp cheddar, half of the chopped green onions, brown sugar, garlic powder, salt, pepper, half of the dried cranberries, and half of the chopped pecans. Beat everything until it’s well combined.16 ounces full-fat cream cheese, 1 +¾ cups shredded sharp white cheddar cheese, 2 tablespoons chopped fresh green onions, 1 teaspoon brown sugar, 1 teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¾ cup dried cranberries, ¾ cup pecans
- Shape the cheese ball: Use a silicone spatula to scrape the sides of the bowl and form the mixture into a ball. If it’s a bit sticky, you can grease your hands with a little butter or oil to make the shaping easier.
- Make the coating: In a small bowl, mix together the remaining cranberries, pecans, and green onions. Spread this mixture out on a plate and roll the cheese ball in it until fully coated.
- Chill & serve: Wrap the cheese ball tightly in plastic wrap and refrigerate it for at least 2 hours, or up to 5 days. When you’re ready to serve, let it sit out at room temperature for 20-30 minutes to soften a bit. Place the cheese ball on a platter surrounded by crackers or veggies for dipping.
Nutrition
Video
Notes
- To store any leftover cheese ball, simply wrap it tightly in plastic wrap and refrigerate.
- It will stay fresh for up to 5 days. If you have a lot leftover, you can also freeze it for up to 1 month.
- Just make sure to wrap it well in plastic wrap and then foil before freezing. When you're ready to enjoy it again, thaw it in the refrigerator overnight and it’ll be just as delicious!