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.