When I’m planning a Christmas get-together, I want something that makes people stop at the table and say, “Whoa, what is that?” This Christmas Taco Cheese Ball Wreath does exactly that. It’s a creamy, zesty taco cheese ball shaped into a festive wreath, covered with bright tomatoes, scallions, and cilantro so it looks like an edible holiday centerpiece.

I love serving this because it’s impossibly easy but feels like you went all out. You can make it a day in advance, flip it out of the mold just before guests arrive, and surround it with chips and crisp veggies. Every swipe through the wreath scoops up fluffy taco-spiced cheese, crunchy peppers, and all those fresh toppings—basically, it’s nacho night and Christmas party food in one.

What Makes This Christmas Taco Cheese Ball Wreath So Festive?

For me, holiday appetizers should be fun and unfussy. This wreath hits both:

Show-stopping shape: Instead of a plain ball on a plate, the cheese mixture is molded in a ring so it looks like a Christmas wreath. The center is perfect for piling extra toppings or tucking in a little dish of salsa.
Taco night flavor: Cream cheese, sharp cheddar, taco seasoning, green chiles, and fresh veggies give you all the best parts of taco dip, but in a sliceable, spreadable form.
Make-ahead friendly: The mixture needs time to chill and firm up, which means you can prep it the night before and simply unmold, garnish, and serve.
Endlessly dippable: Tortilla chips, bell pepper strips, celery sticks, crackers—this wreath welcomes them all.

If you’re looking for a Christmas party appetizer that’s easy to transport, feeds a crowd, and looks gorgeous on a buffet, this one deserves a spot on your holiday menu.

Ingredients for the Christmas Taco Cheese Ball Wreath

Instead of listing amounts here, I want to walk you through why each ingredient matters. You’ll find exact quantities in the printable recipe card at the bottom.

Cream cheese – This is the base that holds everything together. It gives the wreath that rich, silky texture that spreads beautifully on chips and crackers.
Shredded cheddar cheese – I like a sharp or medium cheddar for a punch of cheesy flavor and just enough structure so the wreath slices cleanly.
Sour cream – A little sour cream loosens the mixture and adds tang so the cheese ball doesn’t feel too heavy.
Taco seasoning – The heart of the flavor. Choose your favorite packet or homemade blend for that familiar taco-night warmth.
Canned diced green chiles – Mild heat and a soft, juicy bite that spreads evenly through the cheese.
Diced red bell pepper – Adds crunch, sweetness, and those red “ornaments” you see in the wreath.
Green onions (scallions) – They bring a gentle onion flavor and pretty flecks of green.
Fresh cilantro – For freshness and color—optional if you’re not a cilantro fan, but I love the brightness it adds.
Lime juice – A quick squeeze wakes everything up and keeps the flavor from feeling flat.
Garlic powder & onion powder – A subtle boost of savory depth so the cheese ball tastes like it’s been simmering in flavor all day.
Salt & black pepper – To balance all the creamy, cheesy richness and the spice.
Chili powder or smoked paprika – For a warm, reddish dusting around the outside of the wreath.
Fresh tomato, extra green onion & cilantro (for garnish) – These create that festive red-and-green wreath effect on top.
Tortilla chips & veggies for serving – Scoopers are mandatory. I like a mix of sturdy tortilla chips and crisp vegetables so guests can choose how indulgent they want to be.

How To Make the Christmas Taco Cheese Ball Wreath

Step 1: Prep the Wreath Mold

Line a Bundt pan or a round tube pan with plastic wrap, making sure there’s plenty overhang on the sides. This makes it easy to lift the cheese ball out later without sticking or losing that perfect wreath shape.

If you don’t have a Bundt pan, you can line a large mixing bowl with plastic wrap and set a small ramekin upside down in the center to create the hole for the wreath.

Step 2: Mix the Creamy Taco Base

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the sour cream and beat again until everything is velvety and well combined.

Sprinkle in the taco seasoning, garlic powder, onion powder, salt, and pepper. Mix until the spices are fully incorporated and the mixture turns a gorgeous taco-spiced orange.

Step 3: Fold in the Mix-Ins

Stir in the shredded cheddar, diced green chiles, red bell pepper, green onions, cilantro, and lime juice. Use a sturdy spatula and fold gently so you don’t lose the fluffiness.

The mixture should be thick but still spreadable. If it feels too soft, add a little more shredded cheese. If it’s too stiff, a spoonful of sour cream will loosen it back up.

Step 4: Pack and Chill the Wreath

Spoon the cheese mixture into the prepared Bundt pan, pressing it firmly into all the edges and smoothing the top. Fold the overhanging plastic wrap over the surface to seal.

Refrigerate for at least 3 hours, or ideally overnight. This chill time lets the flavors meld and gives the cheese ball enough structure to unmold cleanly.

Step 5: Unmold and Garnish

When you’re ready to serve, unwrap the plastic from the top and place a large serving platter upside down over the pan. Invert the whole thing, then gently lift off the pan and peel away the remaining plastic.

Dust the outside of the wreath lightly with chili powder or smoked paprika for color. Pile chopped tomato, extra green onion, and cilantro along the top of the ring so it looks like a decorated Christmas wreath.

Step 6: Serve With Chips and Veggies

Arrange tortilla chips and fresh veggies all around the wreath. I like to tuck in extra lime wedges for a bright squeeze over individual servings.

Set the platter out with a little cheese knife or spoon, and let everyone dig in—no carving skills required.

How to Serve and Store This Christmas Taco Cheese Ball Wreath

I usually unmold this wreath about 20–30 minutes before guests arrive so it can soften slightly and become extra spreadable. The cheese should still hold its shape but feel creamy when scooped.

If your kitchen is warm, keep the platter out for about 2 hours max, then transfer leftovers to an airtight container. The flavors actually get even better by the next day, making this a dream leftover snack.

To store, cover the platter tightly with plastic wrap or transfer slices of the wreath into a container with a snug lid. It will keep in the fridge for up to 4 days. I don’t recommend freezing this one—the fresh veggies and dairy don’t thaw as nicely.

If you’re prepping ahead for a party, you can make the cheese mixture and pack it into the mold up to 24 hours in advance. Unmold and garnish just before serving for the freshest look and texture.

What to Serve With Christmas Taco Cheese Ball Wreath?

Tortilla Chips

Classic, crunchy, and sturdy enough to scoop a generous amount of cheese. I like a mix of regular and scooped chips for variety.

Crisp Veggie Sticks

Celery sticks, bell pepper strips, cucumber rounds, and carrot sticks give guests a lighter, fresh option alongside all the holiday treats.

Warm Soft Pretzels

Soft pretzel bites or sticks are incredible with this cheesy wreath—the salty exterior with the creamy taco filling is ridiculously good.

Mini Quesadillas

Slice simple cheese quesadillas into wedges and use them for dipping. It turns this appetizer into a more substantial snack or game-day spread.

Taquitos or Frozen Snacks

Bake a tray of taquitos, mini tacos, or jalapeño poppers and serve them alongside the wreath so guests can swipe them right through the cheese.

Fresh Salsa and Guacamole

Set small bowls of salsa and guac in the center of the wreath or nearby so people can layer flavors on their chip—cheese, salsa, guac, repeat.

Simple Green Salad

If you’re serving this as part of a bigger meal, a crisp green salad with lime vinaigrette balances the richness of the cheese ball and keeps the plate feeling fresh.

Want More Holiday Appetizer Ideas?

If this Christmas Taco Cheese Ball Wreath disappears faster than you can say “Merry Christmas,” you’ll probably love these other party-ready favorites on ChefAlchemy:

Try my Spicy Ranch Taco Dip when you want the same bold taco flavor in a creamy layered dip that’s perfect for chip dunking. (Find it here: Spicy Ranch Taco Dip)
If you’re a queso lover, my Cheesy Rotel Ranch Queso brings melty cheese, tomatoes, and ranch seasoning together in one skillet. (Grab the recipe: Cheesy Rotel Ranch Queso)
Craving something briny and bold? The Green Olive Dip is a salty, savory spread that pairs beautifully with crackers and fresh veggies. (Check it out: Green Olive Dip)
For a restaurant-style twist at home, my Mexican Restaurant Style Cheese Dip gives you that silky, scoopable cheese sauce everyone hovers around. (Make it tonight: Mexican Restaurant Style Cheese Dip)

Mix and match a few of these with your Christmas Taco Cheese Ball Wreath and you’ve got a full-on appetizer bar that will keep everyone happily snacking all night.

Save This Pin For Later

📌 Save this Christmas Taco Cheese Ball Wreath to your holiday appetizer or Christmas party board on Pinterest so you can find it again when you’re planning your next gathering.

When you make it, come back and tell me how it went—did you keep it mild, or did you kick up the heat with extra jalapeños? Did you stick with classic tortilla chips or get creative with dippers?

I love hearing how you make these recipes your own. Questions are always welcome too—let’s help each other host smarter and with a lot less stress.

And if you’re looking for even more inspiration, you can follow along on my ChefAlchemy Pinterest page for fresh recipes and ideas all season long: follow ChefAlchemy on Pinterest.

Explore beautifully curated health-boosting drinks on ChefAlchemy’s Recipes and discover your new go-to for feeling great!