Holiday Cheese Ball 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.
  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 16 to 20 servings
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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
  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.
  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.
  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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