8 ounces cream cheese, softened to room temperature
1 cup sharp cheddar cheese, freshly shredded
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup turkey bacon, cooked until crispy and crumbled
1/2 cup pecans, finely chopped
1/4 cup fresh parsley, minced
1/4 cup dried cranberries, finely chopped
12 pretzel sticks for serving
Salt and black pepper to taste
Instructions
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder. Use a spatula or a hand mixer to blend the ingredients until they are completely smooth and the spices are evenly distributed. Season with a tiny pinch of salt and pepper if desired, but keep in mind that the turkey bacon and cheese already add saltiness.
Cover the bowl with plastic wrap and place it in the refrigerator for about 15 to 20 minutes. This short chilling time allows the cream cheese to firm up slightly, which makes it much easier to roll into balls without the mixture sticking excessively to your hands.
While the cheese is chilling, prepare your coating station. On a large plate or in a shallow bowl, mix together the crumbled turkey bacon, chopped pecans, minced parsley, and dried cranberries. Ensure everything is finely chopped so the toppings adhere well to the small surface area of each ball.
Scoop out about one tablespoon of the cheese mixture and roll it between your palms to form a smooth ball roughly the size of a walnut. Immediately roll the ball in the topping mixture, pressing gently so the pecans and turkey bacon stick to all sides. Repeat this process until you have 12 uniform balls.
Place the coated cheese balls on a serving platter. Just before serving, poke a pretzel stick into the center of each ball. This acts as a edible handle for your guests and adds a nice salty crunch to the appetizer.
