Cranberry Pecan Bacon Cheese Log
Savor the perfect blend of flavors with our Cranberry Pecan Bacon Cheese Log. This recipe mixes smooth cream cheese with sharp white cheddar, adds a twist of garlic, and is adorned with dried cranberries, pecans, bacon, and chives. Ideal for spreading on crackers, it's a crowd-pleaser for any party occasion!
Servings 8 people
Ingredients
- 8 ounce bar full fat cream cheese, softened*
- 1 cup shredded sharp white cheddar cheese
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped dried cranberries
- 1/3 cup chopped pecans
- 1/4 cup chopped, crispy fried bacon (or real bacon bits)
- 2 tablespoons minced chives
Instructions
- In large bowl, stir together the softened cream cheese and cheddar cheese until the cheddar is distributed. Mix in the garlic powder and a generous pinch each of salt and black pepper. Set aside.
- In another, smaller bowl, combine the remaining ingredients.
- Add about 1/3 of the pecan mixture to the cream cheese mixture and stir well to distribute. Cover the pecan mixture and save for later.
- Place a 14" or so piece of cling wrap on a large flat surface. Spoon the cream cheese mixture onto the cling wrap in a rough log, and lightly roll the cream cheese up in the cling wrap. Squeeze the cream cheese gently into a log shape, about 1 1/2" in diameter (one and a half inches).
- Twist the ends closed and refrigerate the log for at least an hour to firm up. This will make it easier to add the outer coating of the pecan mixture.
- When the cream cheese log has firmed up, unroll from the cling wrap.
- Spread the pecan mixture on a flat working area and roll the cream cheese log through the mixture. Coat the log thoroughly. Pat the pecan mixture into the log to help the pieces stay put.
- Serve immediately, or return to the refrigerator. The Cheese Log can be made ahead of time, even overnight.
Notes
*Either let the cream cheese bar come up to room temperature for a half hour or so, or microwave the bar on a plate in short 20-second bursts, until your finger easily makes and leaves an indent in the cheese. Do not overheat — you don't want to "cook" the cream cheese, only soften it.