- Crumbled bacon

SAVE this post & follow for more holiday ideas. 🎃🧀 RECIPE linked in bio & below. Pumpkin Cheese Ball recipe ⬇️ INGREDIENTS: - 2 (8-ounce) blocks cream cheese, room temperature - 1 1/2 cups finely grated cheddar cheese, divided - Kosher salt - Freshly ground black pepper - 1 bell pepper, stem removed - See below for suggested fillings FILLINGS: This recipe is pretty mild–perfect for kids (see it on my Cinderella Board), so if you want to add more flavor try some of these mix-ins: - Crumbled bacon - Chopped jalapeño - Olives - Garlic & parmesan - Sliced scallions - Lump crab meat - Spinach & artichoke - Chopped pimento - Chopped chives DIRECTIONS: - In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined. (See below for more ingredient options!) - Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball. - Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball. - Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight. - Remove the twine and plastic wrap. - Press bell pepper stem into the top of the cheese ball where all the lines intersect. Pro tip: To avoid food waste, slice your pepper and serve on the side to scoop up cheese! Yum More details on the blog (see blog post in the Halloween Section).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined. (See below for more options!)

Step 2

- Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball.

Step 3

- Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball.

Step 4

- Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.

Step 5

- Remove the twine and plastic wrap.

Step 6

- Press bell pepper stem into the top of the cheese ball where all the lines intersect.

Step 7

Pro tip To avoid food waste, slice your pepper and serve on the side to scoop up cheese! Yum