Cheese Ball Wreath
 
Makes 45 Mini Cheese Balls
Ingredients
Pimiento Cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) jar diced pimiento peppers, drained well
  • 2 teaspoons hot sauce
  • 1 teaspoon Dijon mustard
  • 3 ounces extra-sharp white Cheddar, shredded
  • 3 ounces extra-sharp Cheddar, shredded
  • ½ cup everything bagel seasoning
Lemon-Herb
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup finely shredded Parmesan cheese, divided
  • 3 tablespoons finely chopped fresh chives, divided
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons capers, drained
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon lemon juice
  • 1½ teaspoons hot sauce
Fig-Jalapeño
  • 12 ounces cream cheese, softened
  • 3 tablespoons fig spread
  • 2 tablespoons chopped sweet-and-hot pickled jalapeños
  • 1¼ cups chopped toasted pecans, divided
  • Garnish: fresh herbs, cranberries
Instructions
  1. For pimiento cheese: In a medium bowl, beat cream cheese, peppers, hot sauce, and mustard with a mixer on medium speed until well combined. With mixer on low speed, slowly add cheeses. Cover and refrigerate until firm. Divide mixture into 15 (2-tablespoon) portions and shape into balls. Roll in bagel seasoning until well coated.
For lemon-herb:
  1. In a medium bowl, beat cream cheese, ¼ cup Parmesan, 2 tablespoons chives, dill, capers, onion, lemon juice, and hot sauce with mixer on medium speed until well combined. Cover and refrigerate until firm. Divide mixture into 15 (2-tablespoon) portions and shape into balls. Roll each ball in remaining 1 tablespoon chives and remaining ¼ cup Parmesan until well coated.
For fig-jalapeño:
  1. In a medium bowl, beat cream cheese and fig spread with mixer on medium speed until well combined. Beat in jalapeños and ¼ cup pecans. Freeze for 10 minutes. Divide mixture into 15 (2-tablespoon) portions and shape into balls. Roll in remaining 1 cup pecans until well coated.
  2. On a large platter, arrange cheese balls into a circle. Garnish with herbs and cranberries. Cover and chill until ready to serve.
Notes
KITCHEN TIP-Cheese balls can be made and stored in airtight containers up to 2 days in advance. Arrange on a platter and garnish when ready to serve.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/cheese-ball-wreath/