With a mixer blend 16 ounces room temperature cream cheese with 1 1 2 cups shredded cheddar 3 tablespoons minced onion 2 tablespoons salsa 2 teaspoons ground cumin and 1 teaspoon minced. This pumpkin cheese ball is a pretty easy low carb appetizer to whip up. 8 oz package of cream cheese. Crush the cheddar chips in a plastic back using a rolling pin till fine. Common ingredient in thanksgiving recipes that punches up the flavor.
Scoop onto plastic wrap and use the wrap to form the mixture into a 5 inch pumpkin shaped ball. Then add on the red pepper stem to the top. Combine the cream cheese cheddar chives 1 teaspoon salt and 1 4 teaspoon pepper in a large bowl and mix to combine. To serve unwrap roll in crushed nacho flavored tortilla chips and press a bell pepper stem into the top. Bell pepper stem or sink a jalapeno with stem into the ball.
-
RELATED ARTICLE :
- mexican street corn off the cob without mayo
- mini ham loaves
- mrs kurtzs banana bread
Start by gathering your ingredients. 1 4 tsp cayenne pepper. Place cheese ball into the fridge for a minimum of two hours overnight is best not only do the flavors get better as it sits but as the mixture cools it will help it to form that pumpkin shape. Pumpkin cheese ball appetizer how to make. Roll the cheese ball in the crushed chips and top with the bell pepper stem.
Mold the mixture into a ball pressing the top of the ball with your hand to. Shape the cheese into a ball or pumpkin shape and wrap in plastic wrap. 1 8 tsp garlic powder. Mold the mixture into a ball pressing the top of the ball with your hand to. Start by gathering your ingredients.
1 8 tsp garlic powder. Pumpkin cheese ball ingredients. Scoop onto plastic wrap and use the wrap to form the mixture into a 5 inch pumpkin shaped ball. Blend together the cream cheese cheddar cheese onion and salsa. With a mixer blend 16 ounces room temperature cream cheese with 1 1 2 cups shredded cheddar 3 tablespoons minced onion 2 tablespoons salsa 2 teaspoons ground cumin and 1 teaspoon minced.
