1
jar LollipopTree® Mango Ginger Pepper Jelly (11oz)
4
ounce
unsalted butter, room temperature
8
ounce
cream cheese, room temperature
8
ounce
shredded Cheddar cheese
4
ounce
shredded Monterey Jack cheese
1
garlic clove, minced
2
tablespoon
chopped scallions
1
cup
chopped pecans, toasted
2
tablespoon
chopped parsley
1/2
cup
dried cranberries, chopped
Directions:
Line two bowls with plastic wrap. With electric mixer, cream butter, cream cheese and ¾ cup Mango Ginger Pepper Jelly. Add shredded cheese, garlic and scallions. Mix until incorporated. Fill bowls with cheese mixture. Cover with plastic wrap and refrigerate for 2 hours. Mix pecans, parsley and cranberries together. Roll cheese ball in nut mixture until entirely coated. Makes two 4" cheese balls or one 8" log.
