A Great Pumpkin Cheese Ball

Photo: Becky Luigart-Stayner

Add the stem from a real pumpkin in and your guests will do a double take. A broccoli stem is another ...edible... option.

Yield: Serves 10 to 12

Ingredients

  • 1 8-oz. pkg. cream cheese, softened
  • 1 10-oz. container sharp cheddar cold-pack cheese spread
  • 1/4 cup crumbled blue cheese
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon onion salt
  • 1/2 cup walnuts, finely chopped
  • 1 teaspoons paprika
  • Garnishes: 1 pretzel, broken in half, and assorted crackers

Preparation

  1. Blend together the cheeses until smooth. Stir in the Worcestershire sauce, celery salt and onion salt, adding more to taste, if desired. Shape into a ball and set on a serving plate; cover and chill 2 to 3 hours or until firm.
    Score cheese ball with vertical lines, if desired, to resemble a pumpkin. Toss walnuts with paprika; press into surface of cheese ball. Break a pretzel rod in half and insert in top for stem, if desired. Arrange crackers around cheese ball.
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