Cranberry Walnut Cheese Balls
Creamy, tangy bites studded with sweet dried cranberries and crunchy walnuts, finished with a walnut-parsley coating.
Ingredients
Ingredients
- 8 ounces cream cheese 227 g, softened
- 1 cup shredded sharp cheddar cheese 4 ounces / 113 g
- 1/2 cup dried cranberries 60 g, finely chopped
- 1/2 cup finely chopped walnuts 50 g
- 2 green onions thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Rolling
- 1/2 cup finely chopped walnuts 50 g
- 2 tablespoons finely chopped fresh parsley
Instructions
- In a large bowl, beat the softened cream cheese with a hand mixer or spatula until smooth and creamy.
- Stir in the shredded cheddar, chopped dried cranberries, 1/2 cup walnuts, green onions, garlic powder, salt, and pepper until evenly combined.
- Cover the bowl and refrigerate for at least 1 hour, until the mixture is firm enough to shape.
- Mix the 1/2 cup walnuts and parsley together on a plate.
- Scoop the chilled mixture by heaping tablespoons and roll into about 20 balls. Lightly dampen hands to prevent sticking.
- Roll each ball in the walnut and parsley mixture, pressing gently so the coating sticks.
- Place the balls on a platter or lined tray and refrigerate until ready to serve. Serve cold or slightly cool with crackers or pretzel sticks.
Notes
If the mixture sticks to your hands, wet them lightly with cold water or use food-safe gloves.
Walnuts can be swapped for pecans. A small pinch of cinnamon in the cream cheese mixture is a nice addition.
Shape the balls a day ahead and refrigerate. Coat them on the day of serving so the nuts stay crunchy.
Leftovers keep refrigerated in a covered container for up to 4 days.
Walnuts can be swapped for pecans. A small pinch of cinnamon in the cream cheese mixture is a nice addition.
Shape the balls a day ahead and refrigerate. Coat them on the day of serving so the nuts stay crunchy.
Leftovers keep refrigerated in a covered container for up to 4 days.