Last Christmas, I made the last minute decision to start making cheese balls. I have not always been a fan of cheese balls; however, it seems that my taste buds are ever-changing as I get older.
I love gorgonzola cheese and knew that I could find something that fit more my tastes and still kept the traditional holiday cheese ball intact. I paired it with herb crackers as well as pretzels. I absolutely loved it and so did the rest of the group!
Cranberry Gorgonzola Cheese Ball
Ingredients
- 8 ounces cream cheese, at room temperature
- 3/4 cup (about 3 ounces) gorgonzola cheese
- 1 3/4 cup dried cranberries
- 1 1/2 cups
Instructions
- In a medium bowl, beat together cream cheese, cheese, and dried cranberries until smooth. Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls or one large cheese ball. Cover and refrigerate for at least two hours or until firm.
- In the meantime, chop the nuts into fine, crunchy bites. I would suggest taking a meat tenderizer to a Ziplock bag until they are small in size.
- Roll chilled cheese ball(s) in chopped nuts, pressing nuts so that they adhere. Keep cheese balls refrigerated until ready to serve.
- Serve with crackers or pretzels.
