Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1/2 cup sharp white cheddar, finely shredded
  • 1/2 cup dried cranberries, roughly chopped
  • 2 tbsp green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup pecans, finely chopped
  • 1/4 cup dried cranberries, finely minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chopped pecans in a dry skillet over medium heat. Stir constantly for 3-5 minutes until they smell nutty and turn a deep golden brown. Remove immediately so they don't burn. Note: Follow [Serious Eats' guide](https://www.seriouseats.com) on toasting nuts for perfect results.
  2. In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, and garlic powder. Stir until the mixture is smooth and velvety.
  3. Gently fold in the shredded cheddar, sliced green onions, and 1/2 cup of chopped cranberries.
  4. Scoop the mixture onto a large piece of plastic wrap.
  5. Roll the mixture into a tight sphere using the wrap to shape it, then wrap it tightly.
  6. Refrigerate for 1 hour until the ball feels firm to the touch.
  7. On a clean plate, mix the toasted pecans and minced cranberries together.
  8. Remove the chilled cheese ball from the wrap and roll it in the nut fruit mixture, pressing lightly so the coating adheres.
  9. Garnish with fresh parsley for a pop of color.