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Christmas cheese ball coated in pecans, cranberries and parsley with crackers and apple slices

Christmas Cheese Ball with Cranberries and Pecans

A creamy cream cheese and sharp cheddar cheese ball with dried cranberries and green onions, rolled in pecans. 15 minutes to mix, then chill. Perfect make-ahead Christmas appetizer.
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Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 oz cream cheese 2 blocks, softened
  • 2 cups sharp white cheddar cheese finely shredded (8 oz)
  • 1/2 cup dried cranberries chopped, for the inside
  • 2 green onions thinly sliced
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce optional
  • 3/4 cup pecans finely chopped, for rolling
  • 1/4 cup dried cranberries chopped, for rolling
  • 2 tbsp fresh parsley chopped, for rolling (optional)

Method
 

  1. In a large bowl, beat or stir the softened cream cheese until smooth. Mix in the garlic powder and Worcestershire sauce.
  2. Stir in the cheddar, 1/2 cup chopped cranberries and green onions until evenly mixed.
  3. Scoop onto plastic wrap, pull the wrap up around it and press into a ball. Refrigerate at least 2 hours, until firm (or overnight).
  4. Mix the pecans, 1/4 cup cranberries and parsley on a plate. Unwrap the ball and roll it in the mixture, pressing so it sticks.
  5. Let it sit for 10 to 15 minutes before serving with crackers. Do not leave out for more than 2 hours.

Notes

  • Make the ball up to 3 days ahead; add the coating on the day you serve it.
  • Freeze the uncoated ball up to 1 month; thaw in the fridge overnight.
  • Nut-free: roll in parsley, chives and crushed pretzels instead of pecans.