Bacon Cheese Wreath

1/2 lbs. bacon, cooked and finely chopped 2 8 oz packages of cream cheese, softened 5 green onions, finely chopped 1 tsp garlic powder 1/4 tsp black pepper 1 tbsp Worcestershire sauce 2 cups shredded sharp cheddar cheese 1-1 1/2 cups fresh parsley, chopped 1 cup fresh chives, chopped Pimentos for decoration



Cook bacon according to package directions.  Let cool and chopped.

In a medium size mixing bowl, add softened cream cheese, chopped green onions, garlic powder, black pepper and worcestershire sauce and mix well to combine.

Add shredded cheese and bacon and stir to combine.

Line a 8” bundt pan with plastic wrap.  Scoop mixture into the pan pressing down evenly throughout the pan. Cover with plastic wrap. 

Refrigerate for at least one hour.  Can be made the day before up to this step.

Remove from the refrigerator and invert on to a serving platter. Carefully remove plastic wrap.

Combine chopped parsley and chives in a bowl. Taking handfuls of herb mixture, press mixture onto the cheese wreath until the outside is covered. I use plastic wrap to press the herbs into the cheese wreath.

Garnish the top of the wreath with 3 pimentos and a leaf of parsley.  Do this 4-5 times around the wreath to resemble holly.




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