Pumpkin Cheese Ball
Every Halloween table needs something that makes guests stop and say "wow", and this Pumpkin Cheeseball does exactly that. The combination of cream cheese, cheddar, and salsa creates a smooth, tangy base with a touch of spice, while crushed crackers add a gorgeous crunch and color. Topped with a bell pepper stem to look just like a pumpkin, it's a showstopper that's as fun to make as it is to eat. Serve it with dark tortilla chips for the ultimate festive touch!
Equipment
- Sharp knife
- Serving Platter
Ingredients
- 16 oz cream cheese at room temperature (450g)
- 1½ cups shredded cheddar cheese 170g
- 2 tbsp salsa
- 2 tsp ground cumin
- 3 tbsp minced onion
- 4 cups Ritz crackers or nacho-flavored tortilla chips about 100g
- 1 bell pepper
- Dark tortilla chips for serving
Instructions
- Remove the stem from the bell pepper and set aside. Remove the seeds from the pepper and cut into quarters. Place two quarters into a food processer along with quarter of a sweet onion and pulse until minced finely.
- Add this mixture into a bowl with the cream cheese, cheddar, salsa and cumin and mix to combine.
- Place into plastic wrap and mold into the shape of a ball. Chill in the fridge for a minimum of two hours.
- Place the ritz crackers or flavored chips into a plastic bag, seal and using a rolling pin, crush the crackers or chips until they resemble crumbs.
- Unwrap the cheese ball and roll into the crumbs to coat all sides then top with the stem of the pepper.
- Place in the center of a platter and surround the cheese ball with the dark tortilla chips.
