This easy-to-make cheese ball can be refrigerated up to 24 hours before serving.
Serve with assorted crackers and/or pita chips.
Look for pomegranate seeds in the produce department of your supermarket. Or, you can buy a whole pomegranate and remove the seeds yourself. Each pomegranate should yield about 3/4 to 1 cup seeds. To remove the seeds, cut the pomegranate crosswise in half. While holding one pomegranate half, cut side down, in palm of your hand over bowl of water, use back of wooden spoon to firmly strike back of pomegranate to remove the seeds, rotating pomegranate slowly as you strike it. Repeat with second pomegranate half. The seeds will sink to the bottom of the bowl while the pith floats to the top. Remove and discard pith, then drain the seeds before using as desired.
For best results, use a paper towel to pat the seeds dry before using as directed. If any seeds remain in the pie plate after coating the cheese ball, press them into the cheese ball to cover any uncoated areas.