5-Ingredient Pumpkin Cheese Ball Directions:
Combine the softened cream cheese, white cheddar, dry ranch seasoning, and parsley in a medium bowl. Mix until evenly blended, keeping the cheddar shreds and parsley pieces visible throughout.
Gather the mixture into a ball, wrap tightly in plastic wrap, and refrigerate for about 30 minutes, until firm enough to handle.
Spread the orange cheddar on a plate. Unwrap the cheese ball and roll it gently in the cheddar, pressing the shreds onto the surface to form an even coating.
Shape the cheese ball into a slightly flattened pumpkin. Use the blunt edge of a butter knife to press vertical grooves around the outside, running from the top toward the base.
Make a shallow indentation in the top. Trim the bell pepper flesh around the stem to leave a small base, then gently press it into the indentation with the stem upright.
Cover without crushing the coating and refrigerate until ready to serve. For the reference presentation, cut out one small wedge with a sharp knife and place it beside the cheese ball to reveal the filling.
Practical Woman's Secret
Dry the parsley thoroughly before chopping and finely shred the orange cheddar for the coating. Shape the grooves while the cheese ball is cold, pressing gently so the coating stays attached.
Serving and Storage
Serve with crackers arranged around the cheese ball and a small spreading knife alongside. Remove the pepper stem before portioning the top section. Keep covered and refrigerated at 40°F or below and use within 3–4 days. Limit time at room temperature to 2 hours, or 1 hour above 90°F.
Nutrition Information
Estimated per serving: 1/12 of the cheese ball, excluding crackers and the decorative pepper top
Calories: 125 kcal
Protein: 6 g
Carbohydrates: 3 g
Fat: 10 g
Fiber: 0 g
Sugar: 1 g
Sodium: 400 mg
I'm waiting for your comments! Enjoy!
