Pumpkin Cheese Ball
This recipe makes 3 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 38 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 0 |
| fibre | 0 |
| chol | 11 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 1 |
| vit A | 5 |
| folate | 1 |
A classic cheese ball gets all dressed up for Halloween. Surround it with crackers and celery sticks for spreading.
Ingredients
- 1 pkg cream cheese, softened
- 2 cups shredded orange old cheddar cheese
- 2 tbsp finely chopped onions
- 2 tbsp finely chopped carrots
- 2 tbsp finely chopped celery
- 1 tbsp finely chopped fresh parsley
- 1 tsp horseradish
- 1 broccoli stem, peeled (3 inches/ 8 cm long)
Preparation
In large bowl, beat cream cheese until smooth. Stir in Cheddar cheese, onion, carrot, celery, parsley and horseradish. Form into ball; wrap in plastic wrap. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 1 week.)
Unwrap ball and insert broccoli stem into centre at top of ball to resemble pumpkin stem. Using handle of wooden spoon, draw vertical ridges at even intervals in side to resemble pumpkin.
- Keywords : Appetizers; Halloween; Refrigerate/Chill; Cheese; Broccoli;
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