16 oz. cream cheese

1 package River Valley Cranberry Jalapeno Dip Mix

1 cup shredded Mozzarella

1 cup shredded sharp white cheddar cheese

2 cup ocean spray dried cranberries

2 cup lightly toasted pecans

Instructions: Place chopped pecans in a dry skillet and toss over medium heat until lightly toasted, about 3 minutes. Set aside. Combine cream cheese, cheddar cheese, mozzarella cheese and dip mix in a food processor and process until creamy. Add half of the toasted pecans and half the cranberries and pulse a few times to lightly break up and combine with the cheese.  Put mixture in a bowl and place in the fridge until it firm. Once firm, place mixture in the center of a piece of plastic wrap and use the wrap to help form it into a ball. Combine remaining pecans and cranberries on a plate and roll the cheeseball to cover completely. Make a day or two ahead of time t get the full flavor of the dip. Enjoy with crackers.  I like Stacy’s garlic bagel chips the best!