Ingredients:

  • 8 oz full fat cream cheese, softened
  • 4 oz aged sharp cheddar, finely grated
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries, finely chopped
  • 1 cup pecans, toasted and finely chopped
  • 2 tablespoons fresh parsley, finely chopped (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–8 minutes until fragrant. Let cool completely. Finely chop cooled pecans and dried cranberries. Combine in a shallow dish with parsley (if using).
  2. Ensure the cream cheese is truly soft to prevent lumps.
  3. In a medium bowl, combine the softened cream cheese, grated cheddar, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix thoroughly with a spatula until completely smooth and uniform.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (this step is crucial for firming up the mixture).
  5. Remove mixture from the fridge. Use a small spoon or 1-tablespoon measure to scoop uniform portions. Quickly roll the mixture between your palms into small, smooth balls (about 1 inch diameter).
  6. Roll each cheese ball immediately in the prepared cranberry-pecan mixture until evenly coated on all sides.
  7. Place the finished balls on a parchment-lined plate or tray. Refrigerate for at least 30 minutes before serving to help them set fully.