- 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
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.
If you prefer to form cheese ball with hands, grease them with butter so the mix doesn’t stick to your hands.