Description
This festive Christmas Taco Cheese Ball Wreath is a flavorful and creamy appetizer perfect for holiday gatherings. Made with a blend of cream cheese, shredded Monterey Jack, and taco seasoning, it’s enhanced with fresh cilantro, green onions, and spicy green chiles. Chilled until firm and shaped into a wreath, it’s decorated with bright, fresh veggies to bring holiday cheer to your snack table.
Ingredients
Scale
Cheese Mixture
- 1 (16 oz) package cream cheese, softened
- 8 oz Monterey Jack cheese, shredded
- ½ packet taco seasoning (approximately 1 tablespoon)
Vegetables & Herbs
- 1 bunch fresh cilantro, stems removed
- 4 green onions, roughly chopped
- 1 (4 oz) can diced green chile peppers, drained
- 1 medium Roma tomato, cored and diced
- 2 tablespoons finely chopped white onion
- 1 medium jalapeño pepper, seeded and finely chopped
Instructions
- Prepare the Bowl: Line a 16-ounce bowl with plastic wrap, ensuring the wrap hangs over the edges for easy removal later.
- Mix the Cheese Base: In a food processor or blender, combine the softened cream cheese, shredded Monterey Jack cheese, and taco seasoning. Blend until smooth and creamy. Add the fresh cilantro, green onions, and diced green chiles; pulse just until you see small flecks of herbs and chiles evenly distributed throughout the mixture.
- Shape the Wreath: Transfer the cheese mixture into the prepared bowl, pressing it down evenly to create a smooth surface. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to allow the cheese to firm up.
- Form the Center: Once chilled and firm, invert the bowl onto a serving platter and carefully remove the plastic wrap. Using a small knife, carve a circular hole in the center of the cheese mound to shape it like a wreath.
- Decorate: Garnish the top of the wreath with chopped cilantro, diced Roma tomato, finely chopped white onion, and jalapeño for a colorful and festive appearance that also adds fresh flavors and a bit of heat.
Notes
- For best results, use softened cream cheese to ensure a smooth blend.
- If you prefer less heat, remove all seeds from the jalapeño or substitute with a mild pepper.
- The cheese ball can be made up to 24 hours in advance and kept covered in the refrigerator.
- Serve with tortilla chips, crackers, or vegetable sticks for a crowd-pleasing appetizer.
- For a dairy-free version, substitute cream cheese and Monterey Jack with vegan cheese alternatives.
