This was a fun idea that I picked up from Food Network Magazine. Simply flavor cream cheese with shredded cheddar, salsa, and nacho flavorings and then roll into a ball and refrigerate.
When it is firm, roll it in crushed nacho flavored chips to give it a pumpkin color. The hardest part was finding a bell pepper stem to use on the top. If you have peppers in your garden, this should not an issue, but my supermarket did not have a lot of pretty stems to choose from. I was happy with the festive look anyway.
Happy Fall!
PUMPKIN CHEESE BALL
16 ounces room-temperature cream cheese
1 1/2 cups shredded cheddar
3 tablespoons minced onion
2 tablespoons salsa
2 teaspoons ground cumin
1 teaspoon minced jalapeno
Nacho-flavored tortilla chips, crushed
Bell pepper stem
With a mixer, blend the first 6 ingredients together. Scoop into plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.
What a fabulous idea Penny. Love that you’ve used the dark chips. This could be used all the way through fall and for Thanksgiving.
I’ve Pinned it.
Sam
How cute is that? I love it Penny!
What a tasty idea! The dark chips are perfect for nesting the ball and tasting it as well.
Best,
Bonnie
I needed an appetizer for the first weekend of Oct. and here it is. I love blogging…I get so many neat ideas while visiting. Thanks, Balisha
That is so cute! I love everything pumpkin.. this would be perfect for a fall party!
How fun! I think I will make it for the boys on Sunday – football and food you know 🙂
Love this idea! What a simple way to be festive. Also like the dark chips. Thanks for sharing the idea and recipe Penny.
Cute idea. I’ll have to remember it for Halloween! Thanks.
Blog looks great!!! Neat new look!!
Just discovered your blog through My Carolina Kitchen… LOVE IT!! Your recipes are wonderful… I plan to blog about your blog today on mine, if that’s OK with you. Your blog LOOK is terrific too… good work.
Thanks Karen. I would be honored if you want to blog about my blog.
Is the minced onion fresh or dry?
I used fresh. I grated it.