Cranberry-Pecan Cheese Ball
Yields: 8 - 10 serving(s)
Prep Time: 20 mins
Total Time: 1 hr 50 mins
Ingredients:
8 oz. cream cheese, at room temperature
6 oz. cheddar cheese, grated (about 1 3/4 cup)
3 oz. gorgonzola cheese, crumbled (about 1/2 cup)
1 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1 small garlic clove, finely grated
2 scallions, thinly sliced (dark green parts separated)
3/4 cup dried cranberries
1/2 tsp. kosher salt
1/2 tsp. black pepper
3/4 cup chopped toasted pecans
Cooking spray
Crackers, for serving
Directions:
Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt, and pepper in a food processor. Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there).
Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts, and the pecans and toss in a shallow dish.
Scoop the cheese mixture from the food processor with a rubber spatula and add it to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.
Recipe courtesy of The Pioneer Woman.com
