Pumpkin Cheese Ball
58 people added this to their Recipe Box
Recipe based on 2 ratings.
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 |
- Portion size: 3 cups (750 mL)
A classic cheese ball gets all dressed up for Halloween. Surround it with crackers and celery sticks for spreading.
Ingredients
- 1 pkg 1pkgcream cheese, softened
- 2 cups 2cupsshredded orange old Cheddar cheese
- 2 tbsp 2tbspfinely chopped oniononions
- 2 tbsp 2tbspfinely chopped carrotcarrots
- 2 tbsp 2tbspfinely chopped celery
- 1 tbsp 1tbspfinely chopped fresh parsley
- 1 tsp 1tsphorseradish
- 1 1broccoli stembroccoli stems, 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.
