Pomegranate Jeweled Jalapeno Cheese Ball

Recently, I had the opportunity to try a product from Organic Valley for free and make one of the recipes on their website.

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There’s so many it was hard to choose which one to make, but I settled on their Mo’ Bettah Cheddah Dip.

You know I had to put my own spin on it. And, of course, I added jalapenos.

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Amongst other things.

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Oh, and I made it a cheeseball.

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This would be great for your holiday table.

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The changes to the original recipe are noted. The cheese dip is really good before my changes – I just wanted to put a twist on it for fun.

Here’s the printable-

Pomegranate Jeweled Cheese Ball

Ingredients

  • 1 block (8 oz) Organic Valley cream cheese, at room temperature
  • 4 oz shredded cheddar cheese
  • 3 tbsp sour cream
  • 1 garlic clove
  • 2 scallions, chopped
  • 1 jalapeno pepper, deseeded and diced
  • 1/3 cup pomegranate arils
  • 1/3 cup pecans, crushed

Instructions

  • Combine cream cheese, cheddar, sour cream, garlic, scallions and jalapeno in a food processor until smooth. Fold in pomegranate and refrigerate for 30 minutes.
  • Remove from refrigerator and form into a ball.
  • Roll in pecans and return to fridge until ready to serve.

Notes

Adapted from Organic Valley Mo' Bettah Cheddah Dip. The original recipe does not include jalapenos, pomegranate arils or pecans. I also omitted the lemon juice.

http://www.dixiechikcooks.com/pomegranate-jeweled-jalapeno-cheese-ball/

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