Pumpkin Cheese Ball
A classic cheese ball gets all dressed up for Halloween. Surround it with crackers and celery sticks for spreading.
Servings: 3 cups (750 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 38 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | trace |
| fibre | trace |
| chol | 11 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 1% |
| vit A | 5% |
| folate | 1% |
Suggested Recipes
-
1 pkg (250 g) cream cheese, softened
2 cups (500 mL) shredded orange old cheddar cheese
2 tbsp (25 mL) each finely chopped onion, carrot and celery
1 tbsp (15 mL) finely chopped fresh parsley
1 tsp (5 mL) horseradish
1 broccoli stem (3 inches/ 8 cm long), peeled
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Vegetables; Cheese/Other Dairy; Freeze or Refrigerate; Halloween;
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