Mini Cheese Balls are studded with dried cranberries and blue cheese, rolled in toasted pecans, and skewered with pretzel sticks for a fun and easy party appetizer!
In a medium bowl, beat together cream cheese, blue cheese, and dried cranberries until smooth. Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls. Cover and refrigerate for at least two hours or until firm.
In the meantime, toast the pecans by spreading out on a sheet pan and baking in a preheated 350°F oven until lightly toasted and fragrant, for 7 to 10 minutes. Allow pecans to cool and finely chop them.
Roll the chilled cheese balls in the chopped pecans, pressing in the nuts so that they adhere. Keep the cheese balls refrigerated until ready to serve. Just before serving, skewer each cheese ball with a pretzel stick.
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Notes
Watch your pecans carefully, as they can go from toasted to burnt very quickly.
You can make the cheese balls ahead of time, but don't insert the pretzels until just before serving or they will become soggy.