16 ounces cream cheese, softened to room temperature
2 cups sharp white cheddar cheese, freshly shredded
1 cup dried cranberries, divided
1/2 cup pecans, finely chopped and toasted
1/4 cup green onions, thinly sliced
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup fresh parsley, finely chopped
1/4 teaspoon salt
Instructions
In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Fold in the shredded sharp white cheddar, half of the dried cranberries, the green onions, garlic powder, onion powder, and salt. Use a sturdy spatula to ensure everything is evenly distributed so every bite has a bit of everything.
Lay out a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the center of the plastic. Bring the corners of the plastic wrap up and around the cheese, twisting the top to form a tight, uniform ball. Place the wrapped cheese ball in the refrigerator for at least one hour, or until it is firm enough to hold its shape.
While the cheese ball is chilling, prepare your coating by mixing the remaining half cup of dried cranberries, the toasted chopped pecans, and the fresh parsley in a shallow dish or on a clean plate. Ensure the ingredients are well mixed so the colors are evenly dispersed.
Remove the chilled cheese ball from the plastic wrap. Gently roll the ball in the cranberry and nut mixture, pressing the coating lightly with your hands so it adheres to the surface. Continue rolling until the entire surface is covered in festive red, green, and brown bits.
Place the finished cheese ball on a serving platter. For the best flavor and texture, let it sit at room temperature for about 15 to 20 minutes before serving to let the cheese soften slightly. Serve with your favorite crackers or sliced fruits.
