What’s Up, Hungry People

Tis the season to be holly jolly! With holiday parties and family gatherings galore, everyone needs a quick and easy appetizer to bring along. This sweet and savory cheese ball is perfect for sharing with family and friends – and it comes together so quickly, you barely need to know how to cook to make it happen!

Whether you’re hosting a cozy gathering at home or heading to a festive potluck, this spinach cranberry & pecan cheese ball is the ideal choice. The combination of creamy cheeses, smoky bacon, and fresh spinach wrapped in a crunchy coating of pecans, dried cranberries, and sesame seeds is practically irresistible. It’s one of those appetizers that looks fancy but takes hardly any effort, making it a go-to for last-minute party prep.

Here’s What You Need for a FESTIVE Cheeseball

The red and green outer layer adds both crunch and sweetness to the cheeseball. Rolled in a combination of dried cranberries, pecans and flakes of dried garlic, it is just simply delicious.

Pan-fried bacon – pro tip: reserve the grease to wilt the spinach
Fresh spinach – pro tip: wilt it down in a skillet, then let the heat melt the cream cheese for easy mixing
Mozzarella & cheddar cheeses – shredded is best for this recipe
Crushed pecans – add crunch and texture
Dried cranberries – for sweetness and chewiness
Dried garlic – everyone loves garlic!
Sesame seeds – add just a hint of sesame flavor to pull everything together
Fresh parsley – for pops of bright green
Butter – helps to sauté the spinach until wilted
Cream cheese – gives the cheese ball its smooth, spreadable texture

Let’s Cook

Start by frying up your bacon in a large skillet over medium-high heat. You’ll want to cook it until it’s nice and crispy—about 8-10 minutes should do the trick. Once it’s done, remove it from the skillet and let it drain on a plate lined with paper towels. And here’s a tip: don’t clean that skillet just yet! We’re going to use the leftover bacon grease to give our spinach a little extra flavor boost.

Wilt the Spinach

Add a tablespoon of butter to the skillet with the bacon grease and let it melt until frothy. Toss in the fresh spinach and sauté it until it’s wilted, which should take about 5-10 minutes. Once it’s looking good, set it aside to cool down a bit.

Mix It All Together

Now comes the fun part—mixing everything together! In a large bowl, combine the room-temperature cream cheese, shredded mozzarella, and cheddar. While your spinach and bacon are still warm (but not too hot), throw them into the bowl as well. Grab a hand mixer and give everything a good mix until well combined. Use a spatula to make sure you scrape down the sides and bottom of the bowl so everything gets nicely incorporated.

Form the Cheese Ball

Lay out a 12×12 piece of plastic wrap on a clean, flat surface. Scoop your cheese mixture into the center of the wrap, then wrap it up tightly to form a ball shape. If you have a small, round bowl handy, place the wrapped cheese ball inside to help it hold its shape while chilling. Pop it in the fridge for at least an hour, or until the cheese ball is firm enough to hold its shape.

Adding the Toppings

Once your cheese ball is firm, it’s time to get it all dressed up. Lay out a second piece of plastic wrap and sprinkle the crushed pecans, dried cranberries, dried minced garlic, sesame seeds, and fresh parsley in the center. Unwrap your cheese ball and place it in the middle of the toppings. Roll it around gently, pressing down slightly to make sure it gets a nice even coating. Once it’s fully covered, wrap it back up in the plastic wrap and stick it back in the fridge for at least another hour—or until you’re ready to serve.

Serving the Cheese Ball

Before serving, let the cheese ball sit out at room temperature for about 30-45 minutes. This way, it’ll be soft enough to cut into and spread onto your favorite crackers, veggies, or whatever else you’ve got on hand.

Extra Tips for a Perfect Cheese Ball

Use room-temperature cream cheese: It’s much easier to mix and will help everything blend smoothly.
Shape the cheese ball twice: After the initial chill, re-roll the cheese ball to get a perfect round shape before adding the toppings.
Chill for at least two hours: The longer the cheese ball chills, the better it will hold its shape and the flavors will meld together.
Keep some toppings aside: If you want to touch up the cheese ball before serving, reserve a small amount of the crust mixture to patch any spots that need it.

Common Questions

How long can I store the cheese ball?
- You can store the cheese ball in the fridge for up to 3-5 days. Just make sure it’s tightly wrapped in plastic wrap or stored in an airtight container.
Can I make this cheese ball ahead of time?
- Absolutely! This cheese ball can be made up to 2 days in advance. Just keep it wrapped in the fridge until you’re ready to serve.
What can I serve with this cheese ball?
- Crackers, sliced veggies, and even breadsticks are great options. For something a little different, try serving with apple slices or pretzels.
Can I freeze the cheese ball?
- I do not recommend it; however, if you are truly in a pinch where you need to freeze – technically yes, you can freeze the cheese ball before adding the toppings. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the fridge overnight before adding the crust and serving.

This spinach cranberry & pecan cheese ball is a holiday party must-have. It’s the perfect blend of sweet, savory, and a little bit of crunch, all wrapped up in one tasty package. Whether you’re hosting or bringing a dish to share, this cheese ball is sure to be a crowd-pleaser.

Spinach Cranberry & Pecan Cheese Ball

The Starving Chef

A holiday cheese ball with spinach, cranberries, and pecans that’s both sweet and savory with a satisfying crunch.

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Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Course Appetizer, Christmas, Thanksgiving

Cuisine Holidays, Snack

Servings cheeseball

Equipment

Ingredients

FOR CHEESEBALL:

8 oz fresh spinach
1 tablespoon butter
2 strips bacon
8 oz cream cheese room temperature
¼ cup mozzarella shredded
¼ cup cheddar cheese shredded

FOR CRUST:

1 cup crushed pecans
½ cup dried cranberries
2 tablespoons dried minced garlic
2 tablespoon fresh parsley
1 tablespoon sesame seeds

Instructions

In a large skillet over medium-high heat, add the bacon and cook until crispy, about 8-10 minutes. Remove from the skillet and set aside on a plate lined with paper towels. Do not clean the skillet. When cooled, crumble the bacon.
Add the butter to the skillet and melt until frothy. Then, add the fresh spinach. Sauté until wilted, about 5-10 minutes. Remove from the heat and set aside.
In a large bowl, add the cream cheese, mozzarella, and cheddar. While the spinach and bacon are still warm, add them to the bowl. Use a hand mixer to stir until well-mixed. Use a spatula to scrape down the sides and bottom of the bowl.
Place a 12×12 piece of plastic wrap down on a large, clean, flat surface. Dollop the cheese mixture into the center of the plastic wrap. Wrap the mixture in the plastic wrap tightly so that it forms a ball shape. Place the cheese ball into a small round bowl (if available) and then chill for at least one hour or until the cheese ball can hold its shape.
Meanwhile, combine the crushed pecans, dried cranberries, dried minced garlic, sesame seeds, and parsley into a bowl and whisk together. Place a second piece of plastic wrap down and spread the crust mixture in the middle.
Unwrap the cheese ball and place it in the middle of the crust. Roll it around gently to coat it completely in the crust. Discard any loose crust and then wrap the cheese ball tightly in the plastic wrap.
Chill for at least one hour to set the shape of the cheese ball. Prior to serving, bring the cheese ball to room temperature for about an hour so that it can easily be cut with a knife or cracker. Serve with your favorite crackers, veggies, and more. Enjoy!