Ingredients
Method
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Cool completely and chop finely.
- Beat the softened cream cheese with the Worcestershire, garlic powder, salt and pepper for about 1 minute until smooth.
- Stir in the cheddar, 1/4 cup of chopped cranberries and the green onions until evenly combined.
- Scoop the mixture onto plastic wrap, gather the wrap around it and twist into a tight ball.
- Refrigerate for at least 2 hours, until firm.
- Combine the pecans, remaining cranberries, parsley and rosemary on a plate. Unwrap the ball and roll it in the coating, pressing gently.
- Let it stand at room temperature for 15 to 20 minutes and serve with crackers, fruit and vegetables.
Notes
Make ahead: Refrigerate the uncoated ball for up to 3 days and coat it on serving day.
Freezing: Freeze uncoated for up to 1 month and thaw overnight in the fridge.
Vegetarian: Most Worcestershire sauce contains anchovies, so use a vegetarian brand if needed.
Nutrition is an estimate per serving, not including crackers.
