Pumpkin Cheese Ball
This pumpkin cheese ball is a fun and festive treat for any Halloween party!
Servings: 12
Equipment
Ingredients
- 1 small red bell pepper
- 2 (8 ounces each) blocks cream cheese room temperature
- ½ cup bacon bits
- 1 (1 ounce) packet ranch mix
- 1 green onion sliced, optional
- 1½ cups shredded cheddar cheese divided
Instructions
- Finely dice the red pepper, reserving the stem for serving.
- In a medium-sized mixing bowl, beat the cream cheese with a mixer until fluffy.
- Stir in bacon bits, ranch mix, red pepper, green onion, and ½ cup shredded cheese.
- On a sheet of plastic wrap, spread half of the remaining cheese. Place the cream cheese mixture on top of the cheese and shape into a ball. Sprinkle remaining cheese on top, and spread to coat the sides.
- Seal the cream cheese ball with the plastic wrap and wrap 4 elastic bands around the ball to create the grooves of the pumpkin. Refrigerate for 1-2 hours or overnight.
- When ready to serve, unwrap the cheese ball and press the bell pepper stem firmly into the top. Serve with crackers.
Notes
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 2 months.
Nutrition
Calories: 214kcal | Carbohydrates: 3g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 464mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 650IU | Calcium: 139mg | Iron: 0.3mg