This pumpkin cheese ball is a great appitizer for your next Fall dinner party. It is full of flavor and is perfect with crackers or veggies!
INGREDIENTS:
2 (8-ounce) blocks cream cheese, room temperature
1 1/2 cups finely grated cheddar cheese, divided
Kosher salt
Freshly ground black pepper
1 bell pepper, stem removed
See below for suggested fillings
Aditional Filling Ideas:
Crumbled bacon
Chopped jalapeño
Olives
Garlic & parmesan
Sliced scallions
Lump crab meat
Spinach & artichoke
Chopped pimento
Chopped chives
DIRECTIONS:
In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined. (See below for more ingredient options!)
Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball.
Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball.
Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.
Remove the twine and plastic wrap.
Press bell pepper stem into the top of the cheese ball where all the lines intersect.
Thank you to Ain’t Too Proud To Meg for this great recipe.