Ingredients
Scale
- 1 (16 oz) package cream cheese, softened
- 8 oz Monterey Jack cheese, shredded
- 1/2 packet taco seasoning
- 1 bunch fresh cilantro, stems removed
- 4 green onions, roughly chopped
- 1 (4 oz) can diced green chile peppers
- 1 medium Roma tomato, cored and diced
- 2 tbsp finely chopped white onion
- 1 medium jalapeno pepper, seeded and finely chopped
Instructions
- Line a 16-ounce bowl with plastic wrap, letting the excess hang over the edges.
- In a food processor, blend the softened cream cheese, shredded Monterey Jack cheese, and taco seasoning until smooth.
- Add half of the cilantro, green onions, and green chiles to the processor and pulse to mix.
- Transfer the cheese mixture into the lined bowl, pressing it down to form a round shape.
- Cover and refrigerate for at least 4 hours or overnight.
- After chilling, invert onto a serving platter and remove the plastic wrap.
- Use a shot glass to make a small hole in the center to create a wreath shape.
- Sprinkle chopped cilantro on top.
- Mix diced tomato, chopped onion, and jalapeno in a bowl, then arrange around the wreath.
Notes
Serve with tortilla chips, fresh veggies, and crackers for a delightful party snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: taco cheese ball, holiday appetizer, festive dip