Planning a spooky Halloween soiree? This quick, easy pumpkin cheese ball is a real crowd-pleaser.
Prep Time: 25 minutes Total Time: 2 hours Calories: approx. 230 kcal
Ingredients:
2 (8-ounce) blocks of cream cheese, room temperature
Finely chopped green onions (or chives)
2-3 tbsp. of “Everything but the Bagel” Seasoning
1 ½ cups of freshly grated cheddar cheese (pre-shredded cheese doesn’t stick as well!)
1 red bell pepper, stem removed *
*After removing the stem, keep it fresh and green by wrapping it in a damp paper towel and placing it in a Ziploc bag. Put it in the refrigerator until you’re ready to top your cheese ball, just before serving.
Note: You can dice the bell pepper and add it to the cream cheese mixture or slice the pepper to use as scoops for the cheese.
Serve the cheeseball with buttery crackers, veggies, pretzels, and/or bread.
Instructions:
In a medium-sized bowl, mix the room-temperature cream cheese, green onions, and “Everything but the bagel” seasoning.
Using your hands, form the cream cheese mixture into a ball.
Roll the cheese ball in the finely shredded cheddar cheese.
Place plastic wrap down and roll your cheese ball up in it. Wrap it well!
Tie twine around your cheese ball to make the pumpkin shape.
Place the pumpkin in the fridge for at least 2 hours. Overnight is even better!
Cut off the twine and gently push the red pepper stem into the top of the pumpkin.
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You can customize your cream cheese ball with these variations:
Crumbled bacon
Chopped jalapeño
Olives
Garlic & parmesan
Sliced scallions
Crab meat
Spinach & artichoke
Chopped pimento
You can also roll your pumpkin in crushed nacho-flavored tortilla chips before pressing the bell pepper stem into the top.
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Products: Eclipse Round Marble Cheese Board, Jason Butter Knife/Cheese Spreader 4 Pc. Set
