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Best Kid-Friendly Cranberry Jalapeno Cheese Ball Recipe

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A quick and easy cheese ball recipe that combines tangy cream cheese, sharp cheddar, sweet dried cranberries, and a hint of jalapeno heat. Perfect for holiday parties, potlucks, or any gathering, this crowd-pleaser comes together in under 20 minutes and disappears fast.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries, finely chopped
  • 1 medium jalapeno, seeds and membranes removed, finely diced
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 1 tablespoon green onion, finely sliced (green parts only)
  • 1/2 cup pecans, finely chopped
  • 2 tablespoons dried cranberries, finely chopped (for coating)
  • 1 tablespoon fresh parsley, finely chopped (optional, for coating)

Instructions

  1. Soften cream cheese: Remove from fridge about 1 hour before starting, or microwave in 10-second bursts until soft but not melted (20-30 seconds total).
  2. Prep add-ins: Finely dice jalapeno (remove seeds and membranes for less heat). Chop dried cranberries into small pieces. Rough chop pecans. Set aside 2 tablespoons chopped cranberries and 1/4 cup pecans for coating.
  3. Mix base: In a large mixing bowl, combine softened cream cheese, shredded cheddar, and sour cream. Beat with a hand mixer on medium speed until smooth and well combined (about 2-3 minutes). Scrape down sides halfway through.
  4. Add seasonings: Sprinkle in garlic powder, onion powder, and salt. Mix on low speed until incorporated. Taste and adjust salt if needed.
  5. Fold in mix-ins: Add chopped cranberries, diced jalapeno, cilantro, and green onion. Fold gently with a spatula until evenly distributed.
  6. Shape cheese ball: Lay a large piece of plastic wrap on the counter. Scoop cheese mixture into the center. Gather edges of plastic wrap and twist to shape into a round ball (about the size of a large grapefruit). Twist top tightly to seal.
  7. Chill: Place wrapped cheese ball in refrigerator for at least 2 hours, or overnight for best results.
  8. Prepare coating: About 15 minutes before serving, combine reserved chopped pecans, reserved chopped cranberries, and fresh parsley in a shallow dish. Mix with a fork.
  9. Roll and coat: Unwrap chilled cheese ball and place in coating mixture. Gently press coating onto all sides, rolling until completely covered. Use hands to press any stubborn spots.
  10. Serve: Place coated cheese ball on a serving plate. Let sit at room temperature for 15-20 minutes before serving to soften slightly. Serve with crackers, sliced baguette, or fresh vegetable sticks.

Notes

For a milder version, remove all seeds and membranes from the jalapeno. For more heat, leave some seeds in. The cheese ball can be made up to 3 days ahead and stored in the refrigerator (add coating just before serving). Freeze the uncoated cheese ball for up to 3 months. Let the cheese ball sit at room temperature for 15-20 minutes before serving for best spreadability.

Nutrition

Keywords: cheese ball, cranberry jalapeno cheese ball, easy appetizer, holiday appetizer, kid-friendly, potluck recipe, cream cheese appetizer

Find it online: https://ovenmila.com/best-kid-friendly-cranberry-jalapeno-cheese-ball-recipe/