Cheesy Witch Hat___Bebita
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- 8 oz packages cream cheese, softened
- 1/2 c
- butter, softened
- 7 oz package dry salad dressing mix
- 2 1/2 c
- 2 1/2 cups cheddar cheese shreded
- 4 oz jar chopped pimentos, well drained
- 1/4 c
- poppy seeds
- 1 large
- carrot, peeled and thinly sliced
- crackers, and or fresh cut-up vegetables
1Combine all spread ingredients except poppy seed in medium bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.
2Divide remaining cheese mixture in half (about 2 cups each). Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.
3To assemble hat, center cheese ball in middle of hat brim. Shape ball into a cone to form top of witch’s hat. Sprinkle or press poppy seed over entire hat to cover.
4Using reserved cheese mixture, attach carrot slices to form hatband. Carefully cover with plastic food wrap; refrigerate at least 2 hours.
5Remove from refrigerator about 30 minutes before serving. Serve with assorted crackers and vegetables.
Sliced olives, zucchini or small round crackers may also be used to form hatband.
This fun hat can be made 1 day ahead. Wrap in plastic food wrap; refrigerate. Attach hatband just before serving.