Cranberry Pecan Cheese Ball

We continue onto Week 7 of College Football, which means another delicious Football bite! Cheese balls are always a party pleaser, weather they make an appearance at a football tailgate or holiday party. Packed with three types of cheeses, tart cranberries and rolled in chopped pecans, this cheese ball is sure to be a hit!

Cranberry Pecan Cheese Ball

Yield: 12 servings


8 ounces, Cream Cheese
¼ cup Sour Cream
1 cup Finely Shredded Cheddar Cheese
¼ cups Shredded Parmesan Cheese
¼ cups Finely Chopped Onion
½ teaspoons teaspoon Garlic Powder
1 pinch Cayenne Powder
1 teaspoon Lemon Juice
¼ teaspoons Freshly Ground Black Pepper
⅓ cup Dried Cranberries
½ cup Toasted Pecans, Chopped Coarse


In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, cheddar cheese, parmesan cheese, onion, garlic powder, cayenne, lemon juice, pepper, and cranberries until well combined.
Shape into one large ball and tightly wrap in plastic wrap. Refrigerate for at least 1 hour. .
Roll the cheese ball in the chopped pecans and serve.

Recipe Note: if the mixture is too soft to form into a ball, place into the freezer until slightly firm, about 15 minutes, before shaping. You can also transfer the mixture to a large piece of plastic wrap and form into a ball inside the plastic wrap.

Source: adapted from Tasty Kitchen

If you’ve missed them, make sure to check out the rest of my College Football Bites: :)

Week One: Make Ahead Cheesy Pigs in a Blanket 

Week Two: Mini Beef and Cheese Empanadas       

Week Three: Buffalo Chicken Dip                           

Week Four: Loaded Baked Potato Dip                     

Week Five: Pizza Pinwheels                                     

Week Six: Slow Cooker Tequila Lime Chili