PUMPKIN MINI CHEESE BALLS
yield: 10
prep time: 20 MINUTES
total time: 20 MINUTES
Make delicious bacon ranch cheese balls and shape them into adorable pumpkins for the perfect Halloween and Thanksgiving appetizer! These Pumpkin Mini Cheese Balls are cute, tasty and easy to serve!
Ingredients
8 ounces Reduced Fat Cream Cheese
1 ounce Dry Ranch Mix
3 Bacon Strips, (cooked and chopped)
1 cup Shredded Cheddar or Mexican Blend Cheese
1-2 Green Onions, chopped, (optional)
Pretzel Sticks, halved, (garnish)
Fresh Parsley Leaves, (garnish)
Instructions
Mix all the ingredients together well.
Roll the mix into small 2 inch balls or size preferred.
If you find them sticky, roll the balls into a little bit of shredded cheese to create a slightly outer layer and then roll again between your hands again to get the cheese to stick and lay flat.
Chill for about 10 minutes.
Remove and create the “pumpkin” lines with the help of a butter knife or icing knife. I make about 8 wedges on each cheese ball. When making a line, don’t go down too deep as you don’t want the cheese ball to fall apart.
Add half of a pretzel stick and a small piece of parsley for a leaf. Push the end of the parsley lightly into the cheeseball near the pretzel.