Pomegranate Jeweled Jalapeno Cheese Ball

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


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.


Amongst other things.


Oh, and I made it a cheeseball.


This would be great for your holiday table.


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


  • 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


  • 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.


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.



  • Maureen | Orgasmic Chef
    December 21, 2013 at 8:55 PM

    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. 🙂

  • Dixie Chik
    December 23, 2013 at 9:40 PM

    Maureen, you can handle the heat 😉

  • [email protected]
    December 21, 2013 at 8:25 PM

    Great recipe to pick. Sounds so tasty.

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