Recipe courtesy of Ree Drummond
Christmas Tree Cheese Ball
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- Level: Easy
- Total: 45 min (includes freezing time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 59 mg
- Sodium
- 321 mg
- Level: Easy
- Total: 45 min (includes freezing time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 59 mg
- Sodium
- 321 mg
Ingredients
Directions
Special equipment:
food processor- Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes.
- Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs.
- Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.
