Shred 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp White Cheddar Cheese. Mix with 1 softened 8-oz. pkg. PHILADELPHIA Cream Cheese, 2 sliced green onions and 4 tsp. finely chopped seeded fresh jalapeño peppers until blended; shape into ball. Place 1 cup (about 7 oz.) pomegranate seeds in pie plate. Add cheeseball; turn to evenly coat with seeds. Wrap in plastic wrap. Refrigerate 2 hours.
Look for pomegranate seeds in the produce department of your supermarket. Or you can buy a whole pomegranate and remove the seeds yourself. Each pomegranate should yield about 3/4 to 1 cup seeds. To remove the seeds, cut the pomegranate crosswise in half. While holding one pomegranate half, cut side down, in palm of your hand over bowl of water, use back of wooden spoon to firmly strike back of pomegranate to remove the seeds, rotating pomegranate slowly as you strike it. Repeat with second pomegranate half. The seeds will float to the bottom of the bowl while the pith floats to the top. Remove and discard pith, then drain the seeds before using as desired.
This easy-to-make cheeseball can be refrigerated up to 24 hours before serving.
Serve with assorted crackers and/or pita chips.
For best results, use a paper towel to pat the seeds dry before using as directed. If any seeds remain in the pie plate after coating the cheeseball, press them into the cheeseball to cover any uncoated areas.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0.5053g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.