Cranberry Pecan Cheddar Cheese Ball
Main Ingredient: Cheese
Yield: 2 cups
Recipe courtesy of Donna Ryan, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
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- Prep
- 5 mins
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- Total
- 25 mins
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- Serving
- 2 cups
Ingredients
- 1-1/2 cups sharp white Cheddar cheese, shredded
- 1/2 c. butter, softened
- 1/2-3/4 c. whipped cream cheese
- 1/4 c. Dijon mustard
- 2-1/3 cups chopped pecans, divided
- 1/2 c. dried cranberries
Directions
- Place shredded cheese, softened butter, ½ cup whipped cream cheese and mustard in a small mixing bowl. Beat on low or mix by hand. If mixture is too stiff, add the rest of the cream cheese. Fold in 1/3 cup pecans and dried cranberries.
- Place cheese on a large sheet of wax paper (about 8x10 inches) and use paper to form it into a ball. Place the 2 cups of pecans in a pie plate and roll the cheese ball in the pecans until nicely coated. Wrap cheese ball in plastic wrap and refrigerate until serving.
- When ready to serve, remove from refrigerator and let soften for 10 minutes. Serve with a hearty cracker.
AUTHOR'S NOTE
- If you prefer to form cheese ball with hands, grease them with butter so the mix doesn’t stick to your hands.
Suggested Cheeses
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