Ingredients
Scale
- 16 oz cream cheese, softened
- 1/4 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
- 3/4 cup toasted pecans, chopped
- 1 teaspoon fresh thyme or rosemary, chopped (optional)
Instructions
- Prepare the Base:Â In a large mixing bowl, combine the softened cream cheese, sour cream, Worcestershire sauce, garlic powder, and salt. Mix until smooth and well combined.
- Add the Flavors:Â Stir in 1/2 cup of the chopped cranberries and 1/2 cup of the toasted pecans. If using fresh thyme or rosemary, mix it in at this stage.
- Form the Cheese Ball:Â Transfer the mixture onto a piece of plastic wrap. Gather the wrap around the mixture and shape it into a ball. Refrigerate for at least 30 minutes, or until firm.
- Coat the Cheese Ball:Â On a flat plate, combine the remaining chopped cranberries and pecans. Roll the chilled cheese ball in the mixture, pressing gently to adhere the coating evenly.
- Chill and Serve:Â Return the coated cheese ball to the fridge and chill for at least 2 hours or up to 2 days. Serve with crackers, sliced baguette, or fresh veggies for dipping.
Notes
Prep Time:Â 20 minutes |Â Chilling Time:Â 2 hours |Â Total Time:Â 2 hours 20 minutes
Kcal:Â 240 per serving |Â Servings:Â 10
