Fall Pumpkin Pimento Cheese Ball
By Joseph Harris
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: Refrigerate for 1 hour
Servings: 1 cheese ball
Ingredients
- 2 (8-oz) blocks cream cheese, softened
- 1 jar Cento sliced pimentos, drained and chopped
- 1 teaspoon Cento diced jalapeño peppers, adjust to taste
- 1 tablespoon green onions, chopped
- 2 teaspoons garlic powder
- 1 tablespoon ranch dressing mix
- 4 cups shredded cheddar cheese divided, (freshly shredded works best)
- 1 jalapeño pepper stem for garnish
Directions
In a large mixing bowl, combine the softened cream cheese, chopped pimentos, diced jalapeno peppers, green onions, garlic powder, ranch powder, and 2 cups of shredded Cheddar cheese. Mix well using a hand mixer or a spatula until all ingredients are thoroughly combined and creamy.
Scoop the mixture out of the bowl and form it into a ball shape using your hands. If you prefer, you can also shape it unto a pumpkin form by slightly elongating the top to mimic a pumpkin shape.
Place the remaining 2 cups of shredded Cheddar cheese in a large bowl. Roll the cheese ball in the shredded cheese until it is fully coated.
Wrap the cheese ball in plastic wrap. Using a sharp knife or a toothpick, gently create vertical lines around the cheese ball to mimic the ridges of a pumpkin. Start from the top and work your way down, making spaced-out indentations that resemble the natural lines of a pumpkin. If you prefer, you can also use a piece of yarn to wrap around the cheese ball in a crisscross pattern to enhance the pumpkin effect.
Wrap the cheese ball in plastic wrap and refrigerate for at least 1 hour to firm up and allow the flavors to meld.
Insert the pepper stem into the top of the cheese ball to resemble a pumpkin.
Once chilled, remove from the refrigerator and serve with crackers, veggies, or bread.