Cranberry Rosemary Cheese Ball

This cranberry rosemary cheese ball recipe is the perfect blend of sweet and savory. Great for a party or tailgate. Sisterhood of the Sensible Moms

A good cheese ball is one of the easiest, yet “looks like you made effort” dishes you can add to a menu. It’s so simple to throw together ahead of time to have ready as a hardy appetizer when it’s party time.

And this cranberry rosemary cheese ball is beyond good, it’s just about perfect. While some cheese balls only look at home at a tailgate, this one, with its cranberry coating, is classy enough for anywhere. The fruit even makes it healthy, right? Right?

People ask me for this recipe every time I take it somewhere, and they’re usually surprised it calls for cranberries, rosemary, and garlic, but believe me, the sweet and savory works together. Taste for yourself.


Cranberry Rosemary Cheese Ball

Cranberry Rosemary Cheese Ball


1 cup dried cranberries, chopped

2 pkgs. cream cheese (low fat is fine), softened

1 cup shredded sharp cheddar cheese

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1.5 tablespoon fresh rosemary, minced, divided


Roughly chop dried cranberries in a food processor. Remove 1/2 cup and reserve for later.

Add cream cheese and cheddar cheese to the cranberries in the processor and blend until smooth.

Add Worcestershire sauce, garlic powder and 1 tablespoon minced rosemary. Process until smooth.

It is helpful to refrigerate the cheese mixture for about 15 minutes before using your hands to shape it into a ball.

Spread remaining cranberries into a small plate and roll the ball in them to cover the surface.

Sprinkle with reserved minced rosemary.

Store tightly covered with plastic wrap until ready to serve with crackers or pretzels.


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