Cranberry Pecan Mini Cheeseballs

These mini cheeseballs make the holiday classic easy to serve and eat at any party! Serve with your crackers of choice and you can't go wrong!

Servings: 12-16 mini cheeseballs

Total Time: 20 minutes

Ingredients:

• 1 cup pecan pieces, divided

• 1 block (8 oz.) cream cheese, softened

• 1 cup white sharp cheddar cheese, shredded

• 1 cup dried cranberries, lightly chopped and divided

• 1/4 cup sliced green onion or chives

• 1 Tbsp Worcestershire sauce

• 1/2 tsp garlic powder

• crackers, to serve

  
  

Directions:

1. Chop the pecans and toast them on a baking sheet for 5-8 minutes at 350 degrees.

2. In a bowl, stir together the softened cream cheese, cheddar cheese, 1/2 cup dried cranberries, 1/2 cup toasted pecan pieces, green onion, Worcestershire sauce and garlic powder until everything is evenly combined.

3. On a plate lined with wax paper, use a small cookie scoop or spoon to divide the cheese mixture into 12-16 clumps.

4. Roll each clump between your hands to shape into a ball.

5. Combine the remaining 1/2 cup each of pecan pieces and dried cranberries. If needed, chop them a little bit more so they will stick better to the outside of the mini cheeseballs. Pour into a shallow bowl.

6. Gently coat each cheeseball with the cranberry pecan mixture. Press each one between your hands to make sure the coating sticks.

7. Refrigerate the cheeseballs until you are ready to serve with your crackers of choice.

Notes:

• These will last in the fridge for 1-2 weeks so they are great to make ahead of time!

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