Cornucopia Cheeseball
A cornucopia of cheese? Yes, please! Stuffed with caramelized onions, this show-stopping cheeseball is both flavorful and festive. There are many things to be thankful for, and this appetizer is one of them!
Tasty Team
December 23, 2020
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Ingredients
for 10 servings
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 1 ¼ teaspoons kosher salt, divided
- 2 packages cream cheese, room temperature
- 8 oz sharp cheddar cheese (225 g), shredded
- ¾ cup pecan pieces (95 g)
- ⅓ cup fresh chives (10 g), thinly sliced
- 2 tablespoons worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoons garlic powder
- ½ teaspoon freshly ground black pepper
- nonstick cooking spray, for greasing
- 1 cup almond (125 g), sliced, toasted
- Crudité, for serving
- Tasty's White Cheddar and Chive Cracker, or crackers of choice, for serving
Included in this Recipe
White Cheddar And Chive Crackers
Nutrition Info
- Calories 356
- Fat 31g
- Carbs 8g
- Fiber 2g
- Sugar 4g
- Protein 10g
Estimated values based on one serving size.
Preparation
- In a large skillet over medium-low heat, melt the butter and vegetable oil together until the butter begins to foam. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 30 minutes. Remove the pan from the heat and let cool for 5 minutes.
- In a large bowl, mix together the cream cheese, cheddar cheese, pecans, caramelized onions, chives, Worcestershire sauce, apple cider vinegar, garlic powder, remaining ¾ teaspoon salt, and the pepper with a rubber spatula until well combined. Chill the mixture in the refrigerator for 10–15 minutes before assembling. The cheese mixture can be made up to 1 day ahead. Refrigerate until ready to assemble and serve.
- When ready to assemble, transfer the cheese mixture to a plastic wrap lined cutting board and, using gloved hands greased with nonstick spray, mold the mixture into the shape of a cornucopia.
- Starting from the larger end, layer the almonds around the cornucopia in a shingle pattern. If any of the almonds are broken, insert the blemished end into the cornucopia to disguise. Return the cornucopia to the refrigerator to firm up if it softens during the shaping and shingling process, or until ready to serve.
- Transfer the cornucopia to a serving platter and serve with crudités and crackers.
- Enjoy!