Pumpkin Shaped Cheese Ball
Festive pumpkin-shaped cheese ball made with cream cheese, jalapeno cream cheese, ranch seasoning, green onions, red bell pepper, and sharp cheddar cheese.
Equipment
- Large mixing bowl
- Plastic wrap
- Rubber bands
Ingredients
Ingredients
- 8 ounces plain cream cheese softened
- 8 ounces jalapeno cream cheese tub style, softened
- 1 packet Hidden Valley Ranch Buttermilk Dry Ranch Mix
- 3 green onions sliced
- 1 red bell pepper finely diced, stem reserved
- 2 cups shredded sharp cheddar cheese divided
- crackers for serving
Instructions
Instructions
- In a large bowl, combine the plain cream cheese and jalapeno cream cheese until smooth.
- Add the dry ranch mix, diced red bell pepper, sliced green onions, and 1 cup shredded cheddar. Mix until evenly combined.
- Lay a large piece of plastic wrap on the counter and sprinkle the remaining 1 cup shredded cheddar in the center.
- Scoop the cheese mixture onto the cheddar and shape it roughly into a ball.
- Wrap the plastic wrap around the cheese ball and twist to seal.
- Stretch 4 large rubber bands around the wrapped cheese ball, spacing them evenly to create pumpkin ridges.
- Refrigerate for at least 2 hours, or overnight for the best shape and flavor.
- When ready to serve, snip off the rubber bands and remove the plastic wrap carefully.
- Transfer to a serving plate, press the reserved red bell pepper stem into the top, and serve with crackers.
Notes
Use full-fat block cream cheese for the firmest texture. Do not use ranch dressing instead of dry ranch mix because it adds too much liquid. Save the red bell pepper stem before dicing the pepper so it can be used as the pumpkin stem. Chill the cheese ball for at least 2 hours so it holds its shape.
