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Pomegranate Cheeseball

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Ingredients

Scale
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup pomegranate arils (seeds)
  • 1/4 cup finely chopped green onions or chives
  • 1/4 cup roasted and salted pistachios, chopped (optional)
  • 2 teaspoons honey (optional, for sweetness)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Fresh parsley or cilantro for garnish (optional)
  • Additional pomegranate arils for coating (about 1/2 cup)
  • Pita chips, crackers, or vegetable sticks for serving

Ingredient Highlights

  • Cream Cheese: The creamy base of the cheeseball provides a rich and smooth texture that forms the foundation of this dish. It’s the perfect contrast to the fresh and crunchy pomegranate seeds.
  • Pomegranate Arils: Pomegranate seeds add a burst of tartness and color, elevating the flavor of the cheeseball and making it visually stunning.
  • Cheddar Cheese: Sharp cheddar adds depth and a savory contrast to the sweet pomegranate, making each bite wonderfully balanced.
  • Pistachios: If you choose to add them, pistachios contribute a salty crunch that complements the creamy cheese and sweet pomegranate.
  • Honey: A drizzle of honey is optional, but it can bring out the natural sweetness of the pomegranate and provide a subtle contrast to the tanginess of the cream cheese.

Instructions

Prepare the Cheeseball Base:

  1. Mix Cream Cheese and Cheddar: In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Use a hand mixer or a sturdy spatula to blend them together until smooth and well-combined.
  2. Season the Mixture: Add the garlic powder, onion powder, and black pepper to the cheese mixture, and mix until fully incorporated. If you like a bit of extra sweetness, add a teaspoon of honey into the mix to bring out the fruity notes of the pomegranate.
  3. Fold in the Pomegranate and Green Onions: Gently fold in the pomegranate arils (seeds) and chopped green onions or chives. Be careful not to break the pomegranate seeds while mixing, as you want to keep them intact for texture and color.
  4. Shape the Cheeseball: Once the mixture is combined, use your hands or a spatula to form the mixture into a ball. You can make it as large or small as you like, but typically a 6-inch ball is a good size for serving 10-12 people.

Coat the Cheeseball:

  1. Prepare the Coating: In a small bowl, place the additional pomegranate arils. If you’re using pistachios for a crunchy coating, place the chopped pistachios in a separate shallow dish.
  2. Coat the Cheeseball: Roll the cheeseball gently in the pomegranate arils to ensure that the entire surface is covered. You can also roll the cheeseball in the pistachios for added texture. The bright red arils will give it a beautiful, festive appearance.
  3. Chill the Cheeseball: Once the cheeseball is fully coated, wrap it in plastic wrap and refrigerate it for at least one hour to allow the flavors to meld and to firm up the shape.

Serve the Pomegranate Cheeseball:

  1. Serve: Remove the cheeseball from the refrigerator about 10 minutes before serving to allow it to soften slightly. Place it on a serving platter and garnish with fresh parsley or cilantro if desired.
  2. Accompaniments: Serve with an assortment of crackers, pita chips, and fresh vegetable sticks (such as carrots, celery, and cucumber) for dipping.

Nutrition

Find it online: https://buttereats.com/pomegranate-cheeseball/