16 ounces cream cheese, softened to room temperature
1 cup sharp cheddar cheese, finely shredded
1/2 cup dried cranberries, finely chopped
1/4 cup green onions, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup pecans, finely chopped (for the coating)
1/2 cup additional dried cranberries (for the coating)
1 tablespoon fresh parsley, minced (optional for color)
Instructions
In a medium mixing bowl, combine the softened cream cheese, shredded sharp cheddar, 1/2 cup of chopped dried cranberries, green onions, garlic powder, and onion powder. Use a sturdy spatula or a hand mixer on low speed to blend everything together until the mixture is smooth and the ingredients are evenly distributed.
Once the mixture is well combined, use your hands or a piece of plastic wrap to gather the cheese into a large ball. If the mixture feels too soft to handle, you can pop the bowl into the refrigerator for about 10 to 15 minutes to let it firm up slightly before shaping.
On a shallow plate or a piece of parchment paper, mix the chopped pecans, the remaining 1/2 cup of dried cranberries, and the optional fresh parsley. Spread the mixture out into an even layer so it is ready for rolling.
Gently roll the cheese ball in the nut and cranberry mixture. Press the coating into the sides of the ball firmly to ensure it sticks and covers the entire surface. You want every inch of the cheese ball to be covered in that crunchy, sweet exterior.
Wrap the finished Cranberry Cheese Ball tightly in plastic wrap. Place it in the refrigerator for at least one hour, though two to four hours is even better. This allows the flavors to meld and the ball to firm up enough for easy scooping and serving.
