Jack-o'-Lantern Cheese Ball

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
Anne Tegtmeier, 41, Portland, Ore., and Donna Kelly, 58, Provo, Utah, apronstringsblog.com

Yield:

Serves: 24

Recipe Time

Prep: 20 Minutes
Freeze: 1 Hours

Nutritional Information

Calories 91
Fat 8 g
Satfat 5 g
Protein 2 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 23 mg
Sodium 107 mg

Ingredients

2 8-oz. packages cream cheese, slightly softened
2 ounces sharp Cheddar, grated (about 3/4 cup)
3 scallions, chopped
2 teaspoons Worcestershire sauce
1/2 cup finely crushed orange nacho cheese-flavored tortilla chips (from about 2.1 oz. chips)
4 large ripe pitted black olives
1 small dill pickle

Preparation

1. In a bowl, combine cream cheese, Cheddar, scallions and Worcestershire. Form into a ball, then flatten slightly on top to form a pumpkin shape. Make an indentation on top where stem will be placed. Wrap in plastic wrap and freeze for at least 1 hour.

2. Place tortilla chip crumbs in a shallow bowl and roll cheese ball in crumbs. Press crumbs on any white patches. Place on a serving plate. Cut 2 olives into 4 triangles, 2 for eyes and 2 for the corners of a mouth. Cut remaining 2 olives into squares for teeth. Attach eyes and mouth to cheese ball with toothpicks. Cut pickle in half and place on top, forming a stem. Serve right away or cover loosely and refrigerate until ready to serve. Serve with crackers, toasted baguette slices or pita crisps.

Note:

October 2013