Gorgonzola & Cranberry Cheese Ball Recipe
Gorgonzola & Cranberry Cheese Ball Recipe photo by Taste of Home

Gorgonzola & Cranberry Cheese Ball Recipe

Publisher Photo
A cheese ball is a classic appetizer to take to any gathering, and it's so easy to make. This version, studded with tangy dried cranberries, is a holiday hit. —Kathy Hahn, Pollock Pines, California
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1 cup dried cranberries
  • 2 tablespoons each finely chopped onion, celery, green pepper and sweet red pepper
  • 1/4 teaspoon hot pepper sauce
  • 3/4 cup chopped pecans
  • Assorted crackers

Nutritional Facts

1/4 cup (calculated without crackers) equals 274 calories, 22 g fat (10 g saturated fat), 44 mg cholesterol, 277 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Roll cheese ball in pecans. Serve with crackers. Yield: 2 cups.
Originally published as Gorgonzola & Cranberry Cheese Ball in Country Woman December/January 2010, p33

Nutritional Facts

1/4 cup (calculated without crackers) equals 274 calories, 22 g fat (10 g saturated fat), 44 mg cholesterol, 277 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Gorgonzola & Cranberry Cheese Ball

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 9, 2014

Love this!! The Gorgonzola is strong, but mellows out the next day. Will make again!!!

MY REVIEW
Reviewed Jan. 1, 2014

We share this with friends all the time. Always a huge hit!

MY REVIEW
Reviewed Dec. 19, 2013

Great cheese ball! The flavor combinations are amazing! The strength of the Gorgonzola is cut nicely by the cream cheese and the pepper sauce is a nice touch for flavor but does not cause it to be spicy. Big hit this thanksgiving and we will be making again and again. Please ignore any comments made by people who alter the recipe.

MY REVIEW
Reviewed Nov. 28, 2013

I made this for thanksgiving. One I did not know how expensive Gorgonzola is, so I had to substitute with feta. It came out not bad but just a little stronger for me.

MY REVIEW
Reviewed Jul. 8, 2013

I always make this around the holiday season. Sometimes I'll make bite size balls instead of one big one, just for a little more elegant look on the platter. - Sarah Vasques

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