Taco Cheese Ball Wreath Recipes

Steps:

• Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper 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. Serve with crackers, sliced bread or crudites.

Steps:

• Beat cream cheese and shredded cheese in medium bowl with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.
• Refrigerate several hours or overnight.
• Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass, to form ring; smooth with spatula. Remove glass. Garnish with additional parsley and red peppers, if desired. Serve with assorted crackers.

Steps:

• Mix 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
• Form mixture into a ball.
• Roll ball in remaining cheddar cheese to coat.