Description
Cheesy, festive, and perfect for holiday parties, this Christmas Wreath Cheese Ball is easy to make ahead and always a crowd favorite.
Ingredients
Scale
- 16 oz cream cheese (softened to room temperature)
- 1½ cups finely shredded Monterey Jack cheese (room temperature)
- 10 slices pepperoni (finely diced)
- 2 tsp dried Italian seasoning
- 2 tsp Worcestershire sauce
- ⅓ cup sun-dried tomatoes (finely chopped)
- ⅔ cup smokehouse flavored almonds
- ⅔ cup fresh parsley (very finely chopped)
- crackers and/or crostini (for serving)
Instructions
- Fully line the inside of a Bundt pan, on the inside and up the sides, with plastic wrap. Set aside.
- Place cream cheese, Monterey Jack cheese, pepperoni, Italian seasoning, and Worcestershire in a medium bowl; beat with a handheld mixer until thoroughly combined.
- Scoop the cream cheese mixture into the prepared pan, pressing lightly to the base of the pan and spreading to an even layer.
- Cover and refrigerate until chilled (at least 1 hour or up to 1 day). Once chilled, uncover and invert the wreath onto a serving platter. Use a spatula to smooth the edges.
- Place almonds and sun-dried tomatoes in the bowl of a food processor and pulse a few times until you have crumbs. Transfer to a shallow bowl with the finely chopped parsley and mix to combine.
- Sprinkle the mixture all over the cheese mold, pressing gently to adhere.
- Let it sit at room temperature for about 15-20 minutes before serving so it can soften up a bit. Serve with crackers and/or crostini.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg