The recipe in this article was originally found here on the blog "The Country Cook" in November 2015. I made it last year for my Halloween and Thanksgiving get-togethers and it was a hit!
Whether you're with friends or family this coming weekend, we hope you have a safe and wonderful holiday! Here's a fun appetizer for the fall holidays! I do it for both Halloween and Thanksgiving because my family loves a good cheeseball and it's so festive and cute.
Here it is..
You can make it a pumpkin for your Halloween activities and a turkey for your Thanksgiving holidays just with some pretzels, bell peppers and cheese!
Here is the easy cheeseball recipe that your family and friends will gush over this holiday season!
- 1 (8 oz.) block cream cheese, softened to room temp.
- 1 (8 oz.) tub vegetable cream cheese
- 2 tbsp. Hidden Valley Ranch Spicy Ranch Mix (you can use the regular Hidden Valley Ranch packet, but the Spicy Ranch packet gives it a kick and its orange color!)
- 3 green onions, diced
- 1 red pepper, finely diced (save the stem for the pumpkin cheeseball)
- 2 cups shredded sharp cheddar cheese, divided use*
Finely chop the red pepper and green onion. You want small pieces, not big chunks. Be sure to save the stem of the red pepper. It’s going to be our pumpkin stem! I just wrap the stem up in a slightly dampened paper towel and wrap that up in some Glad ClingWrap and put it in the fridge until I’m ready for it.
Using an electric or stand mixer, combine both cream cheeses.
Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Rand mix. Note: this is not spicy in this cheeseball. It just gives a small kick of flavor. You can always use the Hidden Valley Original Each flavor for this.
Then gently stir in green onion and red pepper.
I love the orange-is color the Spicy Ranch mix and red pepper adds to the mixture.
Finally, stir in one cup of shredded cheddar cheese.
Spread out a large sheet of Glad Clingwrap. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
Then top with the cheeseball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheeseball.
Now wrap it up well with the clingwrap. I do two layers of cling wrap. It needs to be well wrapped and wrapped tightly.
Now.. if you're doing the pumpkin cheeseball, time to wrap it up with rubber bands. You can also use kitchen string for this. You will need 4 large rubber bands. This is why it’s important to have a tightly wrapped cheeseball with two layers. We don’t want any cheeseball mix squeezing out while we’re putting on the rubber bands. With these rubber bands, I had to double wrap each one to get those long indentations we’re looking for to make the pumpkin shape. You can also use kitchen twine for this if that makes it easier for you.
Place cheeseball 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. When ready, cut off the rubber bands and carefully remove the cling wrap. Then add on the red pepper stem to the top. Just gently push it in there. Serve with your favorite buttery crackers.
For the turkey cheeseball, cut pieces of bell pepper and cheese to make the feathers of the turkey. Mix those with the pretzels for the look of feathers also! You can use a piece of cheese for the mouth and google eyes or craft eyes for the turkey.
Here's the video from the original blog post from "The Country Cook":
Enjoy this fun appetizer this holiday from our Camp-A-Palooza family!