Description
A festive and fun Snowman Cheeseball perfect for holiday gatherings, combining creamy Gouda and cream cheese with savory chives and sun-dried tomatoes, decorated charmingly with mozzarella, cloves, raisins, pretzels, and a carrot nose.
Ingredients
Scale
Main Ingredients
- 16 oz cream cheese, softened
- 4 cups Gouda cheese, shredded
- ½ cup chives, chopped
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- ½ tsp garlic powder
Decorations
- 1 ½ cups mozzarella cheese, finely shredded
- 9 whole cloves for eyes and mouth
- 3-4 raisins for buttons
- 2 pretzel sticks for arms
- 1 baby carrot for nose
Instructions
- Prepare Cheese Mixture: In a food processor, combine softened cream cheese and shredded Gouda cheese until creamy and smooth. Remove the mixture and place it into a large mixing bowl.
- Add Flavorings: Stir in the chopped chives, chopped sun-dried tomatoes, and garlic powder thoroughly to ensure even distribution of flavors.
- Shape Balls: Form the mixture into two cheese balls—a large one for the body and a smaller one for the head.
- Coat with Mozzarella: Press finely shredded mozzarella cheese all over both balls, covering them completely. Wrap each ball tightly in plastic wrap.
- Chill: Refrigerate the wrapped cheese balls for at least 2 hours or until firm and set.
- Assemble Snowman: Stack the smaller ball on top of the larger ball, securing them together by inserting a toothpick or small dowel through the center.
- Create Facial Features and Decorations: Slice the baby carrot lengthwise twice to form the nose and press it into the head. Use two whole cloves for eyes and about seven cloves arranged for the mouth. Press raisins sideways into the large ball for buttons, or substitute with whole cloves if preferred.
- Add Arms: Insert two pretzel sticks on either side of the large ball to serve as arms.
- Serve: Present the snowman cheeseball on a platter accompanied by sturdy crackers and fresh vegetables for dipping.
Notes
- To soften cream cheese quickly, leave it out at room temperature for about an hour before beginning.
- If you don’t have a food processor, mix the cheeses by hand with a wooden spoon, though a processor ensures a smoother texture.
- Use plastic wrap tightly to maintain the cheeseball’s shape while refrigerating.
- For a sweeter touch, swap sun-dried tomatoes for dried cranberries if preferred.
- Ensure crackers used for serving are sturdy enough to hold the dense cheeseball without breaking.
Nutrition
- Serving Size: 1 slice (approx. 30g)
- Calories: 110
- Sugar: 1.2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 5g
- Cholesterol: 25mg
