16 ounces cream cheese, softened to room temperature
2 cups sharp cheddar cheese, finely shredded
1/2 cup sun-dried tomatoes, oil-packed and finely chopped
1/4 cup green olives, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 cup fresh Italian parsley, very finely chopped
1/4 cup pomegranate seeds, for decoration
1/2 cup toasted pecan pieces, optional for texture
1 thick pretzel stick, for the tree trunk
1 yellow bell pepper, cut into a small star shape for the topper
Instructions
In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and dried oregano. Use a sturdy spatula or an electric hand mixer on low speed to blend the ingredients until they are completely smooth and uniform in color.
Gently fold in the chopped sun-dried tomatoes and chopped green olives. If you are using toasted pecans within the cheese ball, add them now as well. Ensure the mix-ins are evenly distributed throughout the cheese mixture so every bite is packed with flavor.
Place a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the wrap and use your hands to roughly form it into a ball. Wrap it tightly and then use your palms to mold the ball into a cone or pyramid shape, resembling a Christmas tree. Place it in the refrigerator for at least 30 minutes to firm up.
Remove the chilled cheese cone from the plastic wrap and place it upright on your serving platter. Gently press the finely chopped parsley all over the exterior until the entire “tree” is covered in green. This mimics the look of pine needles and adds a fresh herbal note.
Press the pomegranate seeds into the cheese ball at random intervals to look like Christmas ornaments. Insert the pretzel stick into the bottom center to act as the trunk. Place your bell pepper star on the very top. Surround the base with your favorite crackers or vegetable sticks and serve immediately.
