Holiday Cheeseball Wreath

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.]

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr

Yield:
16 to 20 servings
Level:
Easy

Ingredients
  • 1 pound cream cheese, at room temperature
  • 2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1/4 cup finely chopped fresh chives
  • Crackers, sliced bread or crudites, for serving
Directions
  • Special equipment: a small (6-cup) Bundt pan

  • 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.

  • 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.

  • 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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Easy Holiday Appetizers