Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 50 mins
Jump to recipeServe this cheese ball with a big pile of buttery crackers!
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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
- Step 1Combine 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).
- Step 2Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.
- Step 3Scoop the cheese mixture from the food processor with a rubber spatula and add 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.
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