Servings: 8–10 appetizer portions
Prep Time: 15 minutes
Chill Time: 1 hour
Ingredients:
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/3 cup dried cranberries, chopped
- 1/3 cup walnuts, finely chopped and toasted
- 2 green onions, finely chopped
- 1 tsp honey (optional, for a touch of sweetness)
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
Instructions:
- Prepare the walnuts: Toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool.
- Mix the cheese base: In a medium bowl, combine the softened cream cheese and shredded cheddar. Add garlic powder, a pinch of salt, black pepper, and honey if using. Mix until smooth and well combined.
- Add flavorings: Fold in the chopped cranberries, green onions, and half of the toasted walnuts. Mix gently until evenly distributed.
- Form the balls: Scoop about 2 tablespoons of the mixture and roll into balls with your hands.
- Coat the balls: Roll each cheese ball in the remaining toasted walnuts to coat the outside.
- Chill: Place the balls on a plate or tray and refrigerate for at least 1 hour to firm up.
- Serve: Arrange on a platter and enjoy with crackers, bread slices, or fresh veggies.
Tips:
- You can make mini cheese balls for bite-sized appetizers.
- For extra flair, sprinkle a little finely chopped fresh parsley or cranberries on top.
- These can be made a day in advance—just keep them covered in the fridge.
