Ingredients
- 1 pkg. (3.5 oz.) dried blueberries
- 1 cup boiling water
- 8 oz. cream cheese, softened
- ½ cup. feta cheese, crumbled
- ¼ cup. red onion, minced
- 2 tablespoon fresh basil, minced
- 1 teaspoon apple cider vinegar
- ¾ cup pecans, finely chopped and toasted
Instructions
- In a glass bowl, pour the boiling water over the dried blueberries and allow to sit for 5 minutes. Drain well.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese, softened blueberries, feta cheese, red onion, basil and vinegar. Mix on low until well combined, then beat on medium for about one minute.
- Form cheese mixture into a ball shape and wrap tightly in plastic wrap. Allow to cool in the refrigerator for at least 2 hours. Can be made 1 day in advance.
- Before serving, roll the cheeseball in the toasted pecans until it is evenly coated. Serve with crackers.
