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There's no pumpkin in this cheese ball--it's just shaped like one!

Recipe by Oxmoor House August 2008

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Recipe Summary test

prep:
12 mins
additional:
1 hr
total:
1 hr 12 mins
Yield:
Makes 4 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine Cheddar cheese, cream cheeses, 2 teaspoons paprika, and red pepper in a big bowl. Beat at medium speed with an electric mixer until blended. Cover with plastic wrap, and chill at least 1 hour.

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  • Shape cheese mixture into a ball, and place on a flat serving plate. Make vertical grooves in ball using the handle of a wooden spoon to resemble a pumpkin, and dust grooves with paprika, if you'd like. Cover cheese ball with plastic wrap, and refrigerate up to 5 days. Cut florets from broccoli; save them to eat later. Trim small leaves from broccoli stalk. Cut stalk to look like a pumpkin stem; press into top of cheese ball along with small leaves from broccoli. Serve with apple wedges or crackers.

Source

Southern Living Kids Cookbook

Nutrition Facts

53 calories; calories from fat 78%; fat 4.6g; saturated fat 3.1g; mono fat 0.4g; poly fat 0.1g; protein 2.1g; carbohydrates 0.6g; cholesterol 15mg; iron 0.1mg; sodium 71mg; calcium 58mg.
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