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Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath
PREP TIME
15 min
YIELDS
16 - 20 servings

Bring your outdoor holiday wreath inside with this festive and easy cheeseball. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheeseball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead.

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Ingredients

1
lb(s) cream cheese, at room temperature
2
cups shredded firm cheese, such as Cheddar, pepper Jack or Colby
2
tsp Worcestershire sauce
Kosher salt and freshly ground black pepper
½
cup pickled piquante peppers, such as Peppadews, finely chopped
½
cup fresh parsley leaves, finely chopped
¼
cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
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Directions

Notes

Special equipment: a small (6-cup) Bundt pan

Step 1

Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.

Step 2

Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.

Step 3

Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

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