I made this for Thanksgiving this year and it was so good. Now, you wouldn’t have to make it into a pumpkin if you wanted to serve it for another party. You could just make it into a cheeseball and serve anytime of the year. It was rather addicting!
- 1 8-oz, block cream cheese, softened
- 1 8-oz. tub vegetable cream cheese
- 2 tablespoons Hidden Valley Ranch mix (regular or spicy)
- 3 green onions, sliced
- 1 red bell pepper, finely diced (leave the stem)
- 2 cups shredded sharp cheddar cheese, divided
Using an electric or stand mixer, combine both cream cheeses.
Stir in 2 tablespoons Hidden Valley Ranch mix, green onions, red bell pepper and one cup shredded cheddar cheese.
Spread out a large sheet of plastic wrap.
Sprinkle about 1/4 cup shredded cheddar cheese onto the plastic wrap.
Then top with cheese ball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.
Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now wrap it up with four large and wide rubber bands.
We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands. You may need to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.
Place cheese ball into the fridge for a minimum of two hours (overnight is best). Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form the pumpkin shape.
When ready, cut off the rubber bands and carefully remove the plastic wrap.
Then add on the red bell pepper stem to the top. Just gently push it in there.
Serve with your favorite buttery crackers.
“We were created to give God glory”