A festive, seasonal party appetizer that’s perfect for the holidays!

1 pound cream cheese, room temperature

2 cups shredded sharp cheddar

2 tsp Worcestershire sauce

Sea salt and freshly ground black pepper to taste

1/2 cup piquante peppers, such as Pepadews, finely chopped

1/2 cup fresh parsley leaves, finely chopped

1/4 cup fresh chives


  1. Line the inside of a 6-cup Bundt pan with plastic wrap.  Combine the cream cheese, shredded cheddar, Worcestershire sauce, and salt and pepper to taste 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.
Original recipe found at foodnetwork.com
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