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Cranberry-Pistachio Cheeseball


  • 1 8 oz. pkg. cream cheese, softened
  • 2 C. shredded Monterey Jack cheese
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 T. dried parsley
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ C. dried cranberries roughly chopped
  • ½ C. roughly chopped pistachios


  • Beat the cream cheese, Monterey Jack, Dijon, Worcestershire, parsley, salt, and black pepper with an electric mixer until combined. Mix in the cranberries. Cover and refrigerate until slightly firm, 1 to 2 hours.
  • Transfer the cheese mixture to a piece of plastic wrap. Use the plastic to shape the cheese mixture into a ball. When ready to serve, remove the plastic wrap and cover the cheeseball with pistachios, pressing to adhere.
  • Serve with crackers and/or bread.


Pineapple Cheese Ball

In a big mixing bowl, combine 2 (8 oz.) pkgs. softened cream cheese, 1 (8 oz.) can crushed pineapple (drained), 1½ T. seasoned salt, 1 C. chopped pecans, ½ C. chopped bell pepper, and 1 T. dried parsley. Chill the mixture until firm, 1 to 2 hours.
Form the chilled mixture into two cheeseballs and roll in 1 C. chopped pecans, pressing to adhere. Wrap in plastic wrap until ready to serve.