Pomegranate Jalapeno Cheese Ball

Pomegranate Jalapeno Cheese Ball

The Pomegranate Jalapeno Cheese Ball is an updated version of the traditional cheese ball with a pretty addition – pomegranate arils. This bejeweled hors d’oeuvre is full of flavor and perfect for any holiday party or family gathering. It’s especially dressed perfectly for Christmastime!

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 are 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.

Amongst other things.

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Oh, and I made it a cheeseball.

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This Pomegranate Jalapeno Cheese Ball would look fantastic on your holiday table. The pomegranate arils are seriously so pretty, and look like little jewels up close.

Not to mention they taste amazing! I could eat these everyday and never get tired of them.

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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 Jalapeno Cheese Ball

Pomegranate Jeweled Jalapeno Cheese Ball

Yield: 1 cheeseball

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

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

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 142mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 6g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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Author

  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Maureen | Orgasmic Chef

    What a lovely thing to serve at a party. I’ve got to try it. I can’t eat it if it burns my lips off but I like a bit of heat. 🙂

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