5.0 from 3 votes
Cranberry Pecan Cheese Ball
Savor a delightful blend of creamy cheese, tart cranberries, and crunchy pecans in this festive appetizer dip.
Prep Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 6 servings
Calories: 420 kcal
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 16 ounces (454g) cream cheese two 8-ounce packages
- ½ cup (117g) shredded cheddar cheese finely
- ⅔ cup (66g) chopped pecans
- ⅔ cup (40g) dried cranberries
- ¼ cup (13g) chopped parsley
Serve with
- crackers
- pretzels
Instructions
- In a medium bowl, combine pecans, dried cranberries and parsley. Remove ¼ cup and set aside to use as a garnish.
- In a large bowl, combine the cream cheese, cheddar cheese and the rest of the pecan mixture. Mix well with a spoon. Cover and allow to chill for 1 hour in the refrigerator.
- Lay a plastic wrap on the counter. Remove cream cheese mixture from the refrigerator and place in the center of the plastic wrap. Wrap and gently mold the cheese into a ball then return it to the fridge to chill for at least 1 hour.
- Place the reserved pecan mixture on a large plate. Unwrap and roll the ball on the pecan and cranberry mixture to coat around.
- Serve with crackers and pretzels.
Cup of Yum
Notes
- To ensure smooth blending, let the cream cheese sit at room temperature for about 30 minutes before starting.
- Finely shredded cheddar cheese blends more easily into the cream cheese mixture, ensuring a uniform texture.
- Toasting the pecans in a dry skillet over medium heat for a few minutes enhances their flavor and crunch. Be careful not to burn them.
- Chop the pecans, dried cranberries, and parsley into small, uniform pieces to ensure even distribution throughout the cheeseball.
- Use a spatula or wooden spoon to mix the ingredients thoroughly, ensuring that the flavors are evenly distributed.
- Use plastic wrap to shape the cheeseball into a smooth, round shape. This makes it easier to form and helps prevent sticking.
- For best results, chill the cheeseball in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the cheeseball to firm up.
- To ensure smooth blending, let the cream cheese sit at room temperature for about 30 minutes before starting.
- Finely shredded cheddar cheese blends more easily into the cream cheese mixture, ensuring a uniform texture.
- Toasting the pecans in a dry skillet over medium heat for a few minutes enhances their flavor and crunch. Be careful not to burn them.
- Chop the pecans, dried cranberries, and parsley into small, uniform pieces to ensure even distribution throughout the cheeseball.
- Use a spatula or wooden spoon to mix the ingredients thoroughly, ensuring that the flavors are evenly distributed.
- Use plastic wrap to shape the cheeseball into a smooth, round shape. This makes it easier to form and helps prevent sticking.
- For best results, chill the cheeseball in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the cheeseball to firm up.
- Storage - keep wrapped tightly or in an airtight container inside the fridge for 4 days.
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
17g
(6%)
Protein
8g
(16%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
86mg
(29%)
Sodium
300mg
(13%)
Potassium
172mg
(5%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
1323IU
(26%)
Vitamin C
3mg
(3%)
Calcium
152mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 86mg | 29% |
| Sodium | 300mg | 13% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1323IU | 26% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.