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APPETIZER
DIPS AND SPREADS:
Pumpkin Cheese Ball
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Pumpkin
Cheese Ball |
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Perfect for a
fall holiday gathering...
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Two
8-ounce |
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blocks extra-sharp Cheddar cheese,
shredded |
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One
8-ounce |
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package cream cheese, softened |
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One
8-ounce |
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container chive-and-onion cream cheese |
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2
tsp |
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paprika |
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2
tsp |
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paprika |
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½
tsp |
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ground red pepper |
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1
stalk |
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broccoli |
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red
and green apple wedges |
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1 |
Combine
cheddar cheese, cream cheeses, paprika and red
pepper in a bowl until well blended. Cover and
chill 4 hours or until mixture is firm enough to
be shaped. |
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2 |
Shape
mixture into a ball to resemble a pumpkin.
Smooth entire outer surface with a frosting
spatula or table knife. Make vertical grooves in
ball, if desired, using fingertips. |
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3 |
Cut florets
from broccoli stalk and reserve for another use.
Cut stalk to resemble a pumpkin stem, and press
into top of cheese ball. Serve cheese ball with
apple wedges. |
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Yield: 1 large
pumpkin |
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Cooking Tips |
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*To make ahead, wrap
cheese ball in plastic wrap without stalk, and store in
refrigerator up to 2 days. Attach stalk before serving. |
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**To keep apple
slices from browning, toss slices in lemon juice, or dip
in Sprite! |
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Recipe Source |
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Southern Living |
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