Cheese Ball Wreath

Cheese Balls:

1. To a large bowl, add the cream cheese and beat with a handheld electric mixer on high until very smooth. Tip - This will be much easier if your cream cheese is well softened to room temp. Take it out at least 1 hour before beginning and place it in your mixing bowl (take it out of the aluminum foil wrappers).
2. Add the shredded cheese, mayo, ranch dip mix***(See Notes), Worcestershire sauce, Dijon, and beat to incorporate.
3. Using a medium cookie scoop, form approximately 1-tablespoon sized cheese balls; set the finished ones on a large platter as you work.

Toppings:

1. To a mini food processor (or full size if that's all you have) add and pulse the cranberries****(See Notes). Place them in a small bowl.
2. Then pulse the pecans and add them to the small bowl with the cranberries and stir to combine. Tip- When pulsing any of the nuts in this recipe, make sure you are not creating dust or nut butter; quick pulses to finely chop is what you are looking for.
3. Pulse the pistachios and place them in a separate small bowl.
4. Add the black sesame seeds to the bowl with the pistachios and stir to combine.
5. Add the slivered almonds and optional red pepper flakes to a separate small bowl and stir to combine.
6. Roll ⅓ of the cheese balls in the pecans and cranberries.
7. Divide and roll ⅓ of the cheese balls in the pistachios and black sesame seeds.
8. Roll the last ⅓ of the cheese balls in the slivered almonds and red pepper flakes.
9. Tip For Making In Advance: Optionally, stop here, and carefully place the rolled balls in airtight containers and assemble the actual wreath later.

Assembly:

1. On a large platter or plate, arrange the balls in a circle wreath.
2. Assembly Tips: Space out the different flavors of cheese balls, and if necessary, use toothpicks (warn your guests about them!) pushed in to hold in place. Stack and stagger the cheese balls to create a beautiful wreath.
3. Tuck herbs and leaves like sage around the wreath to decorate it and then add some festive cranberries or pomegranate seeds around.
4. You can use holiday sprigs as well like a sprig of rosemary or thyme.
5. Refrigerate your platter for at least 2 hours, or up to 24-28 hours, before serving so it holds better at room temp.
6. Cheese balls can be made up to 48 hours in advance and kept airtight in separate containers in the fridge. Or, the whole wreath can be assembled and wrapped well with plastic wrap and kept airtight for up to 48 hours in the fridge. After it has sat out at room temp, best to consume the wreath on a singular night/event. However, extra cheese balls will keep for up to 2 weeks airtight in the fridge since cheese keeps very well when sufficiently cold.