Yield: 24 servings
Ingredients:
- 8 oz. cream cheese, at room temperature
- 6 oz. cheddar cheese, grated (about 1¾ cup)
- 3 oz. gorgonzola cheese, crumbled (about ½ cup)
- 1 tsp. Worcestershire sauce
- ¼ tsp. cayenne pepper
- 1 small garlic clove, finely grated
- 2 scallions, thinly sliced
- ¾ cup dried cranberries
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ¾ cup chopped toasted pecans
- Cooking spray
- For serving crackers
Directions:
- Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries and the salt and pepper in a food processor. Pulse until the mixture is almost smooth.
- Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.
- Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat.
- Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.
