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  • Prep Time
    5 mins
  • Cook Time
    25 mins
  • Servings
    2 cups

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

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

  1. 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.
  2. 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.
  3. When ready to serve, remove from refrigerator and let soften for 10 minutes. Serve with a hearty cracker.

AUTHOR'S NOTE

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

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