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Pumpkin Cheese Ball

Pumpkin cheese ball is a cheddar-studded cream cheese appetizer shaped with kitchen twine to create pumpkin grooves. A green bell pepper stem finishes the chilled centerpiece, which can be made ahead and served with crackers or vegetables.
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Prep Time 15 minutes
chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 block (8 oz) cream cheese softened
  • 2.5 cups sharp cheddar cheese finely shredded, divided
  • 2 tbsp green onion finely chopped
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp paprika
  • 1 green bell pepper small piece, cut into a 1-inch stem shape

Method
 

  1. In a medium bowl, beat the cream cheese until smooth, then mix in 2 cups of the cheddar, green onion, Worcestershire sauce, garlic powder, onion powder, and paprika until evenly combined.
  2. Shape the mixture into a ball and press the remaining 1/2 cup cheddar over the outside.
  3. Wrap the ball tightly in plastic wrap, then tie 4 pieces of kitchen twine around it, spacing them evenly and crossing at the top and bottom to form pumpkin grooves.
  4. Refrigerate for at least 4 hours, until firm.
  5. Remove the twine and plastic wrap, set the bell pepper piece on top as a stem, and serve chilled.

Notes

For defined pumpkin grooves, space the kitchen twine evenly and cross it at the top and bottom. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free cream cheese and cheddar.