cheddar ranch pumpkin cheeseball
The simplest and THE CUTEST Thanksgiving appetizer to nibble while dinner cooks away.
Ingredients
- 16 oz cream cheese
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tbsp fresh chives, chopped
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup Cheez-it crackers
- crackers, pepper slices/other veggies, and/or toasted bread, to serve
Instructions
- In a large bowl, mix together the cream cheese, shredded cheddar, chives, parsley, dill, garlic, onion, and a pinch each of salt and pepper.
- Form the mixture into a ball and set onto a large piece of plastic wrap. Wrap firmly, ensuring the whole ball is covered. Wrap one rubber band around the ball, then a second in the opposite direction. Wind one or two more on a diagonal until you achieve a pumpkin shape. Refrigerate at least an hour, or up to 2 days ahead.
- Add the Cheez-its to a food processor and blitz into a fine crumb. Pour onto a shallow bowl or plate. Roll the cheeseball in the crushed crackers to coat. Set onto a nice platter and serve with desired accoutrement. Even better: use it as a centerpiece for a charcuterie board!