Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese, softened
  • 1 cup sharp white cheddar cheese, shredded
  • 1 cup spinach, packed
  • 1/2 cup pecans
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • seeds of 1 pomegranate

Instruction

  • In a food processor, pulse spinach until fine, then pulse in pecans. Pulse in white cheddar, garlic powder, nutmeg, and salt until well blended.
  • Warm cream cheese until softened enough to mix but not melted. Two 10-second intervals in the microwave should be about right, but check after the first 10 seconds to make sure.
  • Combine cream cheese with spinach-nut mixture, either in the food processor, a mixer, or mixing in a bowl by hand. Mix until well combined.
  • Place the mixture into a small, plastic-wrapped bowl. Roughly shape into a ball and cover completely with plastic. Place in the fridge for at least 1 hour, overnight is fine.
  • De-seed pomegranate. Take the cheese ball from the fridge, remove plastic, and place on a serving dish. Cover in pomegranate arils. Serve with crackers.