6 scallions, white and light green parts only, chopped
4 cloves large garlic, minced
1 lb cream cheese (225 g), room temperature
2 cups shredded white cheddar (400 g)
½ teaspoon cayenne
1 teaspoon worcestershire sauce
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
2 cups Snyder’s of Hanover® Pretzel Snaps (80 g), divided, plus 38 whole
½ cup Chopped fresh parsley (20 g), optional
¼ cup pomegranate seeds (46 g), optional
How to Make It
1. Step
Melt the butter in a small pan over medium-high heat. Add the scallions and garlic and sauté for 2–3 minutes, until fragrant, then remove the pan from the heat and let cool completely.
2. Step
Add the cream cheese to a large bowl and stir in the cooled garlic and scallion mixture, shredded cheddar, cayenne, Worcestershire sauce, salt, pepper, and ½ cup crushed Snyder’s Pretzel Snaps until well-combined.
3. Step
Lay out small squares of plastic wrap. Scoop a heaping tablespoon of the cream cheese mixture onto the center of each plastic wrap square, adjusting the amounts if necessary to make sure the mixture is divided evenly. Working with one square at a time, lift the sides of the plastic wrap around the cream cheese mixture to cover completely, then shape into a smooth ball, eliminating any air pockets. Repeat to make the remaining balls, then freeze for 20–30 minutes to firm.
4. Step
Divide the remaining 1½ cups of crushed Snyder’s Pretzel Snap between 2 large plates. Add the parsley, if using, to one of the plates and mix to combine.
5. Step
Remove the chilled cheese balls from the freezer and roll half of the balls in the pretzel-parsley mixture, pressing firmly to coat with the crumbs. Place each ball on top of a Snyder’s Pretzel Snap and place on a large platter.
6. Step
Roll the remaining balls in the plain crushed pretzels, then press the pomegranate seeds, if using, sparsely around the balls. Place each ball on top of a Snyder’s Pretzel Snap and place on a large platter with the other balls.
7. Step
Serve immediately, or chill uncovered until ready to serve, up to 24 hours.
