This easy classic cheese ball recipe is decorated to look like a cute little pumpkin, to make it the perfect fall appetizer for a Halloween party or Thanksgiving spread. There’s no pumpkin flavor in here, but trust me when I say you won’t be disappointed! This tasty cheese ball is laced with sharp cheddar, lemon, Worcestershire, scallions, and peppers to cut all the richness. There’s so much depth and complexity in each bite that you will surely go back for more.
To achieve the crunchy orange-colored coating, I used chopped up shredded carrots, which end up working perfectly because unlike chips that you sometimes see in other recipes, they don’t get soggy.
They also add another healthy veggie to the mix to play nicely with the bell pepper and green onions inside. I got the idea from the blog Sandy Toes and Popsicles and I think it’s pure genius!
With every vehicle you use to scoop up the dip, your mouth will do a happy dance. I like paring it with Wheat Thins because the subtle sweetness and crunch is nice. And ahem, in case you’re looking for a recipe for homemade Wheat Thins, I’ve got one too. I decided just to use store-bought this time, but maybe next time I’ll make my own.
Mini bell peppers add a refreshing crunch, and radishes provide a nice peppery bite. I made this recently for my father-in-law’s birthday dinner as an appetizer, and my mother-in-law said she really enjoyed it with the celery. But you can use cucumbers, baby carrots, pita chips, or slices of toasted baguette!
Cheese balls are normally served with buttery Ritz Crackers, so I’ll have to give that a try next. However, if the party’s over and you have a lot of dip leftover, try spreading some on your morning bagel too!
I like how the carrot coating adds a nice crunch. Without little bits of texture throughout this dip, it would probably be too creamy and one-note. You can have fun with whatever you put inside yours…you can even try adding bacon if you wish!
The only thing to note is that you want to avoid using ingredients that have too much moisture in them, so that’s why I didn’t try to add some pumpkin puree in there. The scallions and bell peppers are just on that verge of adding too much moisture, but they still hold together nicely, especially if you let your cheese ball hang out to rest in the fridge for a little bit.
No matter what you decide to season your cheese ball with, just make sure to go easy on the salt. I made the mistake of making a cheese ball that was too seasoned and it was definitely inedible. Keep in mind that all the ingredients going into this recipe contain a little salt in them to begin with, so you may not need to add any at all!
This cute pumpkin cheese ball can last in your fridge for a little while, so you can chip away at it as a snack without having to wait for a party. I also made the size of this ball pretty small so that you don’t have to be eating dip for days. Plus, a little goes a long way when it comes to this rich dip. That’s why I like to serve it with a lot of juicy crisp veggies.
I adorn my cheese ball with a celery stick and radish leaf, because those are what I served it with, but you can use the top of a bell pepper stem, or leaves of parsley.
In any case, this cheese ball will get the party started and settle right in at your holiday table.
This is PART 2 of our Halloween video recipe series, so if you want to see the step-by-step of how I made this cute little guy, WATCH OUR VIDEO BELOW:
Also, be sure to go back and watch PART 1, where I made a Squid Ink Pasta with Shrimp, and then stay tuned for PART 3 which will be coming out next. If you’d like more Halloween inspiration, check out my Raspberry Mummy Hand Pies, Cream of Broccoli Witches’ Soup with Bone Breadsticks, Halloween Cupcakes, and Halloween Dips.
Well…since I’m telling you to eat your veggies, I guess I’ll end by saying have a healthy, safe, and happy Halloween!
Pumpkin-Shaped Classic Cheese Ball
Ingredients
- 1 block (8 oz) softened cream cheese
- ½ cup (4 oz) sharp cheddar cheese (that you grate yourself)
- ¼ cup minced bell pepper (any color)
- 2-3 scallions, minced
- 1 tablespoon fresh lemon juice
- A couple dashes of hot sauce of your choice (optional)
- ½ tablespoon Worcestershire sauce
- 1 cup shredded or matchstick carrots, cut into smaller pieces
- Celery stick and radish leaf of parsley leaf for garnish
Instructions
- In a large bowl, using an electric hand mixer, beat cream cheese, lemon juice, Worcestershire sauce, and hot sauce. Add scallions, peppers, and cheddar cheese. Switch to a rubber spatula and combine well. Taste and adjust flavors to your liking, or add a little salt and pepper if necessary.
- Transfer mixture to a piece of cling wrap and shape into a ball (or slightly flattened ball if going for a true pumpkin shape). Place in the fridge for about 30 minutes to harden slightly.
- Meanwhile, chop up the shredded or matchstick carrots into smaller pieces to act as your "pumpkin" coating. Keep the pieces on your cutting board and place the unwrapped slightly hardened cheese ball on top. Coat the cheese ball with the carrots. Add a small stick of celery and a radish leaf or parsley on top to act as the pumpkin stem and leaf. Serve with Wheat Thins, buttery crackers, or veggies.
