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Best Easy Cranberry Jalapeno Cheese Ball Recipe

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This cranberry jalapeno cheese ball is the perfect balance of sweet, spicy, creamy, and crunchy. It comes together in under 15 minutes of active prep time and is a guaranteed crowd-pleaser for any gathering.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup dried cranberries, chopped
  • 2 jalapenos, seeded and finely diced
  • 2 tablespoons green onion, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 cup pecans, toasted and finely chopped

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add chopped pecans and stir constantly for 3-4 minutes until they smell nutty and look slightly darker. Pour onto a plate to cool completely.
  2. Prep your add-ins: While the pecans cool, chop dried cranberries into small pieces. Dice jalapenos (seed them unless you want a spicy cheese ball). Slice green onions. Shred cheddar if not already done.
  3. Mix the base: In a large bowl, combine cream cheese, shredded cheddar, chopped cranberries, diced jalapeno, green onion, Worcestershire sauce, garlic powder, black pepper, and salt. Use your hands to mix until no streaks of plain cream cheese remain and the mixture is uniform and slightly sticky.
  4. Taste and adjust: Taste the mixture and adjust seasoning if needed (more jalapeno for heat, more Worcestershire for tang).
  5. Shape it: Lay out a large sheet of plastic wrap. Scoop the cheese mixture into the center. Gather the edges of the plastic wrap and twist to form a tight ball. Use your hands through the plastic to shape into a smooth sphere.
  6. Chill: Refrigerate the wrapped cheese ball for at least 2 hours, or overnight for best results.
  7. Coat and serve: Once firm, unwrap the cheese ball and roll it in the toasted pecans, pressing gently to adhere. Place on a serving board and let sit at room temperature for 15-20 minutes before serving.

Notes

Serve slightly chilled but not cold. Let sit at room temperature for 15-20 minutes before serving. Can be made up to 3 days in advance (without pecan coating). Freezes well for up to 3 months (uncoated). For a milder version, use only half a jalapeno and remove all seeds and membranes.

Nutrition

Keywords: cheese ball, cranberry jalapeno cheese ball, easy appetizer, holiday appetizer, party food, cream cheese appetizer

Find it online: https://dinadishes.com/best-easy-cranberry-jalapeno-cheese-ball-recipe/