Holiday Cheese Ball Wreath
- Level: Easy
- Yield: 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 158
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 43
- Sodium
- 207
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
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.