Empty My Fridge
Christmas Bacon Cheese Ball Wreath
Ingredients
- Cream cheese4 cups
- Bacon1 ½ cups
- Cheddar cheese1 cup
- Bell pepper1
- Scallion9 tbsp
- Chive6 tbsp
- Parsley½ cups
- Onion powder1 ½ tbsp
- Garlic powder½ tbsp
- Salt1 pinch
- Olive · pitted12
- Rosemary1 handful
- Ritz1 handful
Instructions
- Line the inside of a 10-cup Bundt pan with plastic wrap, using two sheets if needed to cover the walls fully. Set aside.
- Combine the dip ingredients in a large bowl and mix well.
- Spoon the cream cheese mixture into the prepared pan and spread it evenly, pressing lightly so it fills into the base.
- Cover and refrigerate until chilled, about 1 hour or up to 1 day.
- Once chilled, uncover and turn the wreath out onto a serving platter. Smooth the edges with a spatula.
- Sprinkle with parsley, chives and green onions. Press the olive halves around the top, place bell pepper between the olives, and insert rosemary sprigs around the wreath. Brush lightly with olive oil if you want a shine.
- Serve with crackers of your choice.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
CheeseScallionBell pepperCream cheeseBaconCheddar cheeseOlive
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