Pumpkin Cheese Ball

Elaine Laskowski


great for Halloween or Thanksgiving.


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  • 16 oz
    cream cheese, room temperature
  • 1 1/2 c
    cheddar cheese, shredded
  • 3 Tbsp
    onion, minced
  • 2 Tbsp
  • 2 tsp
    ground cumin
  • 1 tsp
    jalapeno, minced
  • ·
    nacho flavored tortilla chips
  • ·
    blue corn or black tortilla chips

How to Make Pumpkin Cheese Ball


  1. With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

    Read more at: foodnetwork.com/....html?oc=linkback

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About Pumpkin Cheese Ball

Main Ingredient: Dairy
Regional Style: American

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