Cream Cheese and Cheddar Balls with Cranberries and Nuts
A rich, cheesy appetizer made with cream cheese and cheddar, rolled in a mix of cranberries, nuts, and green onion. Serve with crackers.
- Time
- 15 min
- Serving
- 441 kcal
- Ingredients
- ≈ $1.71
- Protein
- 12 g
Ingredients
- 1 Cream cheesepack 140 g ≈ $1.80 54 g
- 2 Cheddarpack 200 g ≈ $2.70 21 g
- 3 Dried cranberries 13 g
- 4 Walnutspack 150 g ≈ $4.00 13 g
- 5 Green onionspack 50 g ≈ $1.30 5 g
- 6 Crackerspack 200 g ≈ $2.50 21 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Let the cream1 cheese soften at room temperature for 10 minutes.
Grate the cheddar2, finely chop the cranberries, nuts, and green5 onion.
Mix the cream1 cheese, cheddar2, half the cranberries, some green5 onion, and black pepper.
Shape into a ball using damp hands.
Roll in the remaining cranberries, nuts, and green5 onion.
Serve with crackers6.
Tips
- Why it works
- Soften the cream cheese so it blends well with the cheddar and doesn't stay lumpy. Cold cheese won't give a smooth mixture.
- Substitutions
- Use dried blueberries (13 g) instead of cranberries for a less tart taste. Pine nuts (13 g) work in place of walnuts.
- Common mistakes
- The ball falls apart when rolling if the cream cheese is too dry or your hands aren't damp. You'll see crumbs on the table.
- Storing and reheating
- Keep 2 days in the fridge, wrapped in cling film. Warm for 10 seconds in the microwave, though it's better eaten cold.
- Serve with
- Serve with dark beer or dry wine at a party with appetizers.
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