Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup dried cranberries, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- For Coating:
- 1/2 cup additional walnuts, finely chopped
- 1/4 cup dried cranberries, chopped
Instructions
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped dried cranberries, chopped walnuts, green onions, parsley, garlic, salt, and pepper.
- Mix everything together until well incorporated. Cover the bowl and refrigerate for at least 1 hour to firm up.
- Scoop out portions of the cheese mixture and roll them into balls about 1 inch in diameter.
- For Coating:
- Mix the additional chopped walnuts and chopped dried cranberries in a shallow dish.
- Roll each cheese ball in the walnut-cranberry mixture until coated evenly.
- Place the coated cheese balls on a plate and refrigerate for another 30 minutes before serving.
- Serve with crackers or fresh vegetables.
Notes
These cheese balls can be made ahead and stored in the refrigerator for up to 3 days. For extra cheesiness, you can add a pinch of smoked paprika to the mixture. Adjust the sweetness by varying the amount of cranberries.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 12g
- Protein: 6g