Roasted Pineapple Habanero Cheese Pumpkin Ball
- Prep Time: 15 minutes
- Cook Time: none
- Total Time: 25 minutes
- Yield: 3 cups 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Ingredients
Scale
2– 8 ounce packages cream cheese, softened
2 cups sharp cheddar cheese, shredded
1/2 cup red onion, chopped
1/4–1/2 cup Roasted Pineapple Habanero Dip/Sauce
Instructions
- In large bowl, cream together cream cheese.
- Add cheddar cheese and onion.
- Add habanero sauce, mix to blend. Add additional sauce if desired.
- Shape cheese mixture into a large round slightly flattened ball to look like a pumpkin.
- Make indentions on sides of pumpkin with bakers twine or unflavored dental floss.
- Add faux pumpkin stem or use a broccoli stalk as a stem.
- Wrap in plastic wrap and chill until ready to serve.
- Unwrap and serve cheese ball with assorted crackers.
Notes
If you don’t want to shape the cheese ball like a pumpkin, shape into a long loaf and add additional habanero sauce over the top of the loaf sized ball.
Keep refrigerated until ready to serve. Bring to room temperature for serving with crackers.
If you have any leftover.. consider adding to mashed potatoes or as a spread for turkey sandwiches.
