Scale
Ingredients
- 1/4 cup shelled pistachios, chopped
- 1/4 cup raw pumpkin seeds
- 1/2 cup dried cranberries
- 8 ounces neufchâtel cream cheese, softened
- 6 ounces Cabot White Oak Cheddar cheese, shredded
- 1/4 cup Davidson of Dundee Jalapeño Pepper Jelly
Instructions
- In a large bowl, stir together cream cheese, cheddar cheese, and pepper jelly until combined. Form cheese into a ball. If the mixture is really moist, place in the freezer for a few minutes so it’s easier to work with. Place pistachios, pumpkin seeds, and cranberries on a large shallow plate and mix together. Roll cheese ball into cranberry and pistachio mixture to coat. Serve cheese at room temperature with crackers.