Description
These Mini Cheeseballs Wreaths are a festive and flavorful appetizer perfect for holiday gatherings. Featuring two distinct cheese ball fillings—a zesty ranch blend and a vibrant herb blend—each bite is rolled in a variety of toppings like dried cranberries, pecans, and fresh herbs. The cheeseballs are arranged charmingly in a wreath shape and garnished with fresh rosemary, thyme, mint, and parsley to create an inviting centerpiece that combines taste and presentation effortlessly.
Ingredients
Scale
Ranch Cheese Ball Filling
- 8 oz cream cheese, softened to room temperature
- 1 tablespoon Ranch seasoning
- 1 tablespoon mayonnaise
- 1 cup shredded sharp cheddar cheese
Zesty Herb Cheese Ball Filling
- 8 oz cream cheese, softened to room temperature
- 1 tablespoon mayonnaise
- 1 teaspoon onion powder
- ½ teaspoon garlic salt
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce (optional)
- ½ teaspoon ground black pepper
- ¼ cup finely chopped chives
- 1 cup shredded white sharp cheddar cheese
Cheese Ball Toppings
- 1 cup chopped dried cranberries
- 1 cup chopped pecans or almonds
- ½ cup sliced green onions or chives
- ½ cup finely chopped parsley
Garnish
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Fresh mint leaves
- Fresh parsley leaves
Instructions
- Prepare Ranch Cheese Ball Filling: In a mixing bowl, blend together the softened cream cheese, ranch seasoning, and mayonnaise until smooth and creamy. Stir in the shredded sharp cheddar cheese until evenly combined. Set aside.
- Prepare Herb Cheese Ball Filling: In another bowl, combine the softened cream cheese, mayonnaise, lemon juice, and Worcestershire sauce (if using). Mix until smooth and creamy. Add onion powder, garlic salt, ground black pepper, and finely chopped chives; stir well to incorporate all seasonings. Fold in the shredded white sharp cheddar cheese thoroughly.
- Form Cheese Balls: Using a cookie scoop, form small balls from each cheese filling mixture. Place these balls on a serving tray or cookie sheet.
- Chill Cheese Balls: Refrigerate the cheeseballs for 1 to 2 hours or until they are firm enough to handle for coating.
- Coat Cheeseballs: After chilling, roll the cheese balls in the chopped dried cranberries, chopped pecans or almonds, sliced green onions or chives, and finely chopped parsley, ensuring an even coating on each ball.
- Assemble the Wreath: On a serving tray or circular cutting board, arrange half of the cheeseballs in a ring to form the base of the wreath. Add a second layer on top of this ring to create a fuller wreath shape.
- Garnish: Decorate around the edges of the wreath with fresh rosemary sprigs, thyme sprigs, mint leaves, and parsley leaves for a festive and aromatic presentation.
- Chill Until Serving: Keep the finished cheeseball wreath refrigerated until ready to serve to maintain freshness and shape.
Notes
- You can substitute the pecans with almonds or other nuts depending on preference or availability.
- Worcestershire sauce in the herb cheese ball filling is optional but adds depth of flavor.
- Make sure cream cheese is softened to room temperature for easier mixing and smoother texture.
- The wreath can be made a few hours in advance and kept refrigerated until serving.
- For a dairy-free version, substitute cream cheese and cheddar cheese with vegan alternatives.
- Use fresh, high-quality herbs for the best garnish effect and aroma.
- Adjust seasoning amounts to taste, especially the ranch seasoning and garlic salt.
Nutrition
- Serving Size: 1 mini cheeseball (approx. 35g)
- Calories: 90
- Sugar: 1.8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
