HOLIDAY CHEESE BALL WREATH

Ingredients:
1 lb. cream cheese, at room temperature
2 c. shredded firm cheese, such as cheddar, pepper Jack or Colby
2 t. Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 c. pickled piquante peppers, such as Peppadews, finely chopped
1/2 c. fresh parsley leaves, finely chopped
1/4 c. finely chopped fresh chives
Crackers, sliced bread or crudites, for serving

1. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
2. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
3. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.
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