Spicy Pumpkin Cheese Ball

I LOVE Halloween. Ocotber is the best time to enjoy Fall and creepy eats. Cheese is good. Cheese balls are good too. Spicy is good. So, how about a spicy cheese ball to spread or scoop with chips and crackers. It’s easy, fun to make and oh so festive. Next time I think I’ll use hot pepper cheese instead of cheddar for a touch more spice. Be cheesy! 

Peace & Java

Serving Size: 2 tablespoons      Servings: 10-12

Difficulty: easy peasy           Yield: 1 cheese ball


16 ounces reduced fat cream cheese (Neufchâtel) room temperature 

2 cups shredded reduced fat cheddar cheese

1 large shallot

2 tablespoons salsa

2 teaspoons ground cumin

1 teaspoon chili powder

2-3 teaspoons green chilies, diced

1-2 cloves garlic, minced

crushed spicy nacho Doritoes 

1 bell pepper stem


1. Mix cream cheese, shredded cheese, shallot, salsa, cumin, chili powder, green chilies and garlic together. Taste and adjust seasoning as needed. 

2. Place cheese mixture on a large piece of plastic wrap and roll into a ball. Refrigerate for 2 hours up to 1-2 days. 

3. To serve, roll the cheese ball in crushed Doritoes and place a bell pepper stem in the top to finish the pumpkin. 

NOTES, TIPS & TRICKS: Use black licorice to make a jack-o-lantern face on your pumpkin cheese ball. 


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