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Quick Cranberry Jalapeño Cheese Ball – Best Easy Appetizer

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This Quick Cranberry Jalapeño Cheese Ball is a sweet, spicy, and creamy appetizer that comes together in under 15 minutes. Perfect for parties, weeknights, or any gathering, it’s made with simple ingredients and always gets rave reviews.

Ingredients

Scale
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (60g) sharp cheddar cheese, finely shredded
  • 1/4 cup (30g) pecans or walnuts, finely chopped
  • 2 green onions, thinly sliced (white and light green parts only)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup (100g) fresh or frozen cranberries (if frozen, thaw and drain well)
  • 1 jalapeño, seeded and roughly chopped
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lime juice
  • Zest of one lime
  • Pinch of salt
  • 1/2 cup (60g) pecans or walnuts, finely chopped (for coating)
  • 2 tablespoons fresh parsley or cilantro, finely chopped (optional, for coating)

Instructions

  1. Make the Cranberry Jalapeño Relish: In a food processor, combine 1 cup fresh or frozen cranberries, 1 seeded and roughly chopped jalapeño, 2 tablespoons honey or maple syrup, 1 tablespoon fresh lime juice, zest of one lime, and a pinch of salt. Pulse 8-10 times until you have a chunky relish. Set aside in a small bowl.
  2. Soften the Cream Cheese: In a large mixing bowl, beat 16 oz softened cream cheese with a rubber spatula until smooth and creamy, about 1 minute.
  3. Add the Savory Mix-Ins: Fold in 1/2 cup finely shredded sharp cheddar cheese, 1/4 cup finely chopped pecans, 2 thinly sliced green onions, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste. Mix until evenly distributed.
  4. Fold in the Relish: Add about 1/2 cup of the cranberry jalapeño relish to the cream cheese mixture. Reserve the rest for serving. Gently fold until the relish is swirled through the cheese.
  5. Shape the Cheese Ball: Lay out a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the center of the wrap. Using the plastic wrap, shape the mixture into a ball. Twist the top to secure it. Refrigerate for at least 30 minutes to firm up.
  6. Prepare the Coating: While the cheese ball chills, combine 1/2 cup finely chopped pecans and 2 tablespoons chopped fresh parsley or cilantro on a plate. Mix well.
  7. Roll the Cheese Ball: After 30 minutes, unwrap the chilled cheese ball and roll it in the nut mixture, pressing gently so the coating sticks.
  8. Serve and Garnish: Place the coated cheese ball on a serving platter. Spoon the remaining cranberry jalapeño relish on top. Serve immediately with crackers, sliced baguette, or veggie sticks.

Notes

For best results, use room temperature cream cheese. Chill the cheese ball for at least 30 minutes before rolling in coating. The cheese ball can be made up to 2 days ahead; add coating and relish just before serving. For a nut-free version, use crushed pretzels or crispy bacon bits for the coating.

Nutrition

Keywords: cheese ball, cranberry jalapeño, easy appetizer, party appetizer, cream cheese, holiday appetizer, quick appetizer

Find it online: https://willarecipes.com/quick-cranberry-jalapeno-cheese-ball-best-easy-appetizer/