Cheese Ball

• total time: 4 hours

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

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