Holiday Cheeseball Wreath
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
- 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.
- 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.
- 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.