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Cranberry Pistachio Cheese Ball

Cranberry pistachio cheese ball combines creamy softened cream cheese and sharp cheddar with green onions and a crisp, colorful coating. Chill it until firm, then roll it in chopped pistachios and cranberries for an easy make-ahead appetizer.
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Prep Time 15 minutes
Chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheese ball
  • 1 block (8 oz) cream cheese softened
  • 1 cup cheddar cheese shredded sharp
  • 2 tbsp green onions thinly sliced
  • 1 tsp Worcestershire sauce
  • 0.25 tsp garlic powder
  • 0.125 tsp black pepper
  • 0.25 cup dried cranberries finely chopped; for the cheese ball
  • 0.25 cup dried cranberries finely chopped; for the coating
For the coating
  • 0.5 cup shelled pistachios finely chopped

Method
 

  1. In a medium bowl, mix the cream cheese, cheddar, green onions, Worcestershire sauce, garlic powder, and black pepper until evenly combined.
  2. Stir in 1/4 cup of the cranberries.
  3. Shape the mixture into a ball.
  4. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, until firm.
  5. On a plate, combine the pistachios with the remaining 1/4 cup cranberries.
  6. Unwrap the cheese ball and roll it in the cranberry-pistachio mixture, pressing gently so the coating adheres.
  7. Refrigerate until ready to serve.

Notes

Finely chop the pistachios and cranberries so the coating adheres evenly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a dairy-free variation, use dairy-free cream cheese and cheddar-style shreds.