Ingredients
Scale
- 8 oz brick cream cheese, softened
- 1 cup sharp white cheddar, freshly shredded
- 2 green onions, finely sliced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp kosher salt, or to taste
- 1/2 cup finely chopped dried cranberries (Craisins), well packed
- 3/4 cup finely chopped pecans, divided (1/2 cup for coating, 1/4 cup mixed in)
- 1/4 cup finely chopped fresh parsley, divided (2 tbsp for coating, 2 tbsp mixed in)
- Optional: 1 tsp lemon zest or 1 tsp Dijon for brightness
Instructions
- Beat base: In a medium bowl, beat softened cream cheese until smooth.
- Mix: Stir in cheddar, green onions, Worcestershire, garlic powder, pepper, salt, and optional lemon zest or Dijon. Fold in 1/4 cup pecans and 2 tbsp parsley.
- Shape: Transfer mixture to plastic wrap. Wrap tightly and shape into a ball.
- Chill: Refrigerate for at least 1 hour (up to 7 days before coating).
- Coat: On a plate, combine 1/2 cup pecans, 1/2 cup cranberries, and 2 tbsp parsley. Roll the chilled cheese ball in the mixture to coat evenly.
- Serve: Let stand 20 minutes at room temperature for easy spreading. Serve with crackers, crostini, and crisp veggies.
Notes
- Use brick cream cheese (not tub) for best structure.
- Drain wet add-ins well to avoid a soft ball.
- Make-ahead: Mix and shape up to 7 days in advance; coat on serving day.
- Nut-free: Swap coating for toasted pumpkin seeds, sunflower seeds, or everything bagel seasoning.
- Variations: Jalapeño Popper (add pickled jalapeños + bacon), Everything + Chive (coat in everything seasoning), Pineapple Pecan (well-drained pineapple + pecans).
- Prep Time: 15 minutes (active) + 1 hour chill
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American