Ingredients
>
1 (8 oz) pkg reduced- fat cream cheese, room temperature and cut up
>
4 oz extra -sharp white Cheddar cheese, coarsely grated
>
1/2 tsp garlic powder
>
1/2 tsp onion powder
>
2/3 cup dried cranberries
>
1/2 cup loosely packed fresh parsley
>
1/3 cup snipped chives
>
Crackers, for serving
Steps
1
To a food processor, add the cream cheese, Cheddar cheese, garlic powder, and onion powder. Pulse until smooth, stopping and scraping down sides of bowl occasionally.
2
Transfer cheese mixture to medium bowl and, with wet hands, gently roll into a ball. Wrap in plastic wrap. Refrigerate 30 min., until firm.
3
Meanwhile, very finely chop cranberries. Finely chop the parsley and chives. Combine cranberries and herbs in a shallow dish. Roll cheese ball in the cranberry mixture, pressing lightly to adhere.
4
Wrap in plastic and refrigerate at least 1 hour or up to 2 days. Let cheese ball come to room temperature before serving with the crackers.
