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



INGREDIENTS 

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

DIRECTIONS 

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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