Ingredients
Equipment
Method
- In an electric or stand mixer, combine the softened cream cheese and vegetable cream cheese.
- Stir in the Spicy Ranch mix, sliced green onions, diced red pepper, and 1 cup of the shredded cheddar cheese.
- Lay out a large sheet of plastic wrap. Sprinkle about 1/4 cup of the remaining shredded cheddar cheese onto the plastic wrap.
- Place the cheese ball mixture on top of the sprinkled cheese. Use the rest of the shredded cheddar cheese to coat the top and sides of the mixture.
- Wrap the cheese ball mixture tightly with the plastic wrap. For best results, use two layers of plastic wrap.
- Secure the wrapped cheese ball with four large rubber bands or kitchen twine to create indentations for the pumpkin shape. Ensure no mixture squeezes out.
- Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the shape to set.
- When ready to serve, carefully remove the rubber bands and plastic wrap.
- Gently push the reserved red pepper stem into the top of the cheese ball to resemble a pumpkin stem.
- Serve with your favorite crackers.
Notes
This cheese ball can be made gluten-free by serving with gluten-free crackers. The chilling time is crucial for both flavor development and achieving the desired pumpkin shape.