Cranberry Pecan Cheese Ball

Ingredients:

• 16 oz full-fat cream cheese, softened (brick-style)

• 1¾ cups sharp white cheddar, shredded

• 2 tablespoons fresh chives, divided

• 2 teaspoons fresh parsley, chopped

• 1 teaspoon brown sugar

• 1 teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¾ cup dried cranberries, finely chopped, divided

• ¾ cup pecans, finely chopped, divided

Instructions:

1. Mix the cheese base: Beat the softened cream cheese until smooth, about 2 minutes. Add the cheddar, 1 tablespoon of chives, parsley, brown sugar, garlic powder, salt, pepper, and half of the cranberries and pecans. Mix until everything is well combined.

2. Shape and chill: Form the mixture into a ball with your hands or a spatula. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 5 days if making ahead.

3. Prepare the coating: Just before serving, combine the remaining cranberries, pecans, and chives on a plate.

4. Roll and serve: Unwrap the chilled cheese ball and roll it in the coating, pressing gently so it sticks. Place it on a serving platter with crackers, crostini, pretzels, or fresh veggies. Let it sit at room temperature for 20–30 minutes before serving for the best creamy texture.

Optional additions:

• Add a pinch of cayenne or smoked paprika for a little heat.

• Swap pecans for toasted walnuts or almonds.

• For a tangier flavor, replace some cream cheese with goat cheese.

• Shape into mini cheese balls for easy single servings at parties.