Pumpkin Cheese Ball

Author: Canadian Living

A classic cheese ball gets all dressed up for Halloween. Surround it with crackers and celery sticks for spreading.

  • Portion size 750 servings

Ingredients

  • 1 pkg cream cheese softened
  • 2 cups shredded orange old Cheddar cheese
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon horseradish
  • 1 broccoli stem peeled (3 inches/ 8 cm long)

Method

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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 45 mg
  • Protein 2 g
  • Calories 38.0
  • Total fat 3 g
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate trace

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pumpkin Cheese Ball