Pumpkin Cheese Ball

Pumpkin Cheese Ball


  • 16 oz Room-Temperature Cream Cheese
  • 1 1/2 cup Shredded Cheddar
  • 3 tbsp Minced Onion
  • 2 tbsp Salsa
  • 2 tsp Ground Cumin
  • 1 tsp Minced Jalapeno
  • 1 ea Bell Pepper stem garnish


  • With a mixer, blend cream cheese with shredded cheddar, onion, salsa, cumin and 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, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

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