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Back in the 70s, cheese balls were the thing. No matter the decade, I love them, always have. They were not, however, as full of flavor as the cheese ball concoctions of today. I was thinking about the red and green colors of Christmas, and came up with this one. Festive and delicious, it’s good with crackers, of course, but it’s also wonderful spread on slices of crisp apple, or in the crevices of celery. If you’re making social distancing appetizers, this cheese ball can be turned into four mini cheese balls for individual plates.
Christmas Cheese Ball
1 large green onion
1 small clove garlic
⅓ c. Melissa’s dried cranberries
3 pieces cooked bacon, crumbled
Pinch cayenne
1 t. freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
Pinch garlic salt
8 oz. cream cheese, room temperature
½ c. shredded white cheddar cheese
¼ c. chopped pecans, roasted
3 pieces cooked bacon, crumbled
½ t. dried parsley
Crackers, apples, or crudités, for serving
In the work bowl of your food processor, place first eight ingredients. Pulse
until finely chopped. Empty mixture into a medium mixing bowl. With a hand
mixer beat in cream cheese and cheddar cheese. Taste and adjust seasonings if
needed.
Place roasted pecans, crumbled bacon, and dried parsley into a bowl. Stir
together. Form the cheese mixture into a ball, and roll in the
pecan/bacon/parsley mixture until covered. Wrap in plastic and refrigerate for
at least an hour before serving.
