Thanksgiving is probably the only holiday I can think of where appetizers are never really needed.
I mean, think about it. If you’re part of the Feast Cooking Team, you’re “tasting” all day, to the point where you can barely eat a full plate come dinner time. And, if you’re on the Football & Beer Crew, you’re most likely sneaking in the kitchen during refills and swiping any bites you can, leaving no need for a table of nibbles to keep you satisfied until dinner is ready.
In the case of this Cranberry Pistachio Cheese Ball, though…you may want to just have it in the kitchen to curb your turkey- or yam-snacking. I promise, you’ll still be hungry for stuffing later!
The combination of tangy cream cheese and bold cheddar (I recommend Cabot White Oak Cheddar!) makes for great flavors by themselves – but then adding salty pistachios and sweet and tart dried cranberries? Total knockout taste.
Plus, you can have this 4-ingredient masterpiece ready for any would-be snackers in about an hour (less if you’re not picky about how pretty it looks.) Make two for a bigger holiday crowd – this baby won’t last long!
Ingredients
- 8 ounces cream cheese, softened
- 2 cups white cheddar cheese, shredded
- 1/2 cup dried cranberries, plus more for garnish
- 1/2 cup pistachios, chopped
- Crackers
Instructions
- In a medium bowl, combine cheeses and mix them together until blended. Add dried cranberries and mix in until evenly distributed.
- Place cheese in a mound in top of a large square of plastic wrap. Wrap cheese and form into a large ball, then refrigerate for 45-60 minutes.
- Combine chopped pistachios and about a handful of dried cranberries in a bowl. Remove cheese ball from refrigerator and press nuts & berries to the sides of the ball, leaving a small space not garnished to serve as the bottom.
- Refrigerate until ready to serve, then enjoy with your favorite crackers.
What is your favorite holiday appetizer?
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