Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) sharp cheddar cheese, shredded
  • 4 ounces (115g) Monterey Jack cheese, shredded
  • 2 ounces (55g) blue cheese, crumbled (optional)
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) sour cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (115g) pecans, toasted and finely chopped
  • 1/2 cup (55g) dried cranberries, finely chopped
  • 1/4 cup (30g) fresh rosemary, finely chopped

Instructions:

  1. Combine chopped pecans, cranberries, and rosemary in a shallow dish. Set aside.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer (or by hand) until smooth and creamy.
  3. Gradually add the shredded cheddar and Monterey Jack cheeses, mixing until well combined. If using, incorporate the blue cheese.
  4. Add mayonnaise, sour cream, minced garlic, chives, parsley, Worcestershire sauce, onion powder, and cayenne pepper (if using). Mix until everything is evenly distributed.
  5. Season the cheese mixture with salt and pepper. Remember, some cheeses are already quite salty, so taste as you go!
  6. Transfer the cheese mixture to a large piece of plastic wrap. Form it into a ball shape, tightly wrapping the plastic around it.
  7. Refrigerate the cheese ball for at least 1-2 hours to allow it to firm up.
  8. Remove the cheese ball from the refrigerator. Unwrap it and gently roll it in the prepared pecan-cranberry-rosemary mixture, pressing lightly to ensure it adheres evenly.
  9. Wrap the coated cheese ball in fresh plastic wrap and chill for another 15-30 minutes to help the coating set.
  10. Remove from the refrigerator about 15 minutes before serving. Arrange on a serving platter and serve with crackers, baguette slices, or crudités.