Cranberry Pecan Cheeseball

• 1/2 cup chopped pecans
• 1 8-ounce package cream cheese, softened
• 8 ounces good quality sharp white cheddar cheese, shredded
• 1/4 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups dried cranberries

Toast the pecans on a dry baking sheet for 5 minutes at 350 degrees. Cool. With a mixer, blend the cream cheese, cheddar, salt, and Worcestershire until well combined. Add the pecans and continue mixing until everything is nicely distributed. Form the mixture into a ball with your hands (spray your hands with cooking spray first and it will be easier) and wrap in plastic wrap. Chill for at least 30 minutes. Remove from plastic wrap and press dried cranberries all over the ball. As you can see, I did not use a full 1 1/2 cups. Nothing magic here. Serve with crackers and enjoy!