This Pumpkin Shaped Cheese Ball looks like a pumpkin because you wrap with saranwrap, tie with rubber bands and use the stem of a red pepper on top. The cheese ball is creamy and crunchy on the inside because of the ranch style filling and vegetables. This is a perfect appetizer for Halloween or Thanksgiving. It serves 8 and is easy to make!
Slice the green onions in half to where they start to turn green.
Mince the green onions.
Carve off the top of the red pepper and set aside.
Finely dice the red pepper.
In a bowl combine the two cream cheeses, ranch dressing, green onions, red pepper, 1 cup (or ½ of the shredded cheddar cheese) and the dill.
Using your hands, kneed the filling until all the ingredients are incorporated. Shape into a ball.
On a large cutting board, layout a long piece of plastic wrap. (1 1/2 to 2 feet). Place ¼ cup of the remaining cheddar cheese on the plastic wrap. Lay the cheese ball on top of the cheese.
Cover the tops and sides with the remaining ¾ cup of cheddar cheese.
Wrap with the plastic wrap tightly to the top.
Tear off another piece of plastic wrap. (1 1/2 feet long)
Place over the top and around the cheese ball tightly.
Wrap the rubber bands over the cheese ball in 4 quarters tightly to make the bulges.
Wrap the red pepper top in a small piece of plastic wrap. Place both the cheese ball and pepper top in the refrigerator for at least 24 hours.
When ready to serve, remove all the plastic wrap and place on a plate. Add the pepper top and press in. Serve with your favorite crackers.
Ingredients
Directions
Slice the green onions in half to where they start to turn green.
Mince the green onions.
Carve off the top of the red pepper and set aside.
Finely dice the red pepper.
In a bowl combine the two cream cheeses, ranch dressing, green onions, red pepper, 1 cup (or ½ of the shredded cheddar cheese) and the dill.
Using your hands, kneed the filling until all the ingredients are incorporated. Shape into a ball.
On a large cutting board, layout a long piece of plastic wrap. (1 1/2 to 2 feet). Place ¼ cup of the remaining cheddar cheese on the plastic wrap. Lay the cheese ball on top of the cheese.
Cover the tops and sides with the remaining ¾ cup of cheddar cheese.
Wrap with the plastic wrap tightly to the top.
Tear off another piece of plastic wrap. (1 1/2 feet long)
Place over the top and around the cheese ball tightly.
Wrap the rubber bands over the cheese ball in 4 quarters tightly to make the bulges.
Wrap the red pepper top in a small piece of plastic wrap. Place both the cheese ball and pepper top in the refrigerator for at least 24 hours.
When ready to serve, remove all the plastic wrap and place on a plate. Add the pepper top and press in. Serve with your favorite crackers.