Holiday Cheese Ball Wreath

 

3 boxes cream cheese, 24 ounces total

1 C. shredded cheddar cheese

1 ½ C. diced, cooked bacon

½ C. red pepper, diced

½ packet ranch dressing mix

½ C. pecans

½ C. wasabi peas

2 T. fresh parsley, finely minced

1 C. dried cranberries, finely chopped

2 T. white sesame seeds

2 T. black sesame seeds

Optional Decorations:

Thyme

Sage

Rosemary

Floral leaves and stems

Real or faux cranberries

 

In a large mixing bowl, combine the cream cheese, shredded cheddar, bacon, red pepper, and ranch dressing mix. Place the pecans in a food processor, and process until finely chopped. Transfer to a bowl. Wipe out the processor and add the cranberries. Process until finely chopped. Transfer to a separate bowl, add the white sesame seeds, and mix to combine. Wipe out the food processor again, and add the wasabi peas. Process until finely chopped. Transfer to a separate bowl and mix with the parsley and black sesame seeds. Roll 2 tsp. of the cheese mixture into a ball. Repeat with the remaining cheese mixture. Roll ⅓ of the cheese balls in the pecans. Divide and roll ⅓ of the cheese balls in the wasabi mixture. Roll the remaining cheese balls in the chopped cranberry mixture.  Arrange the balls in a circle shape on a large platter to make a wreath. Decorate with thyme, sage, rosemary, or other leaves and stems as desired. Serve on a platter with various dippers.