1 (8oz.) block cream cheese, softened to room temp.
1 (8 oz.) tub vegetable cream cheese
2 tbsp. Hidden Valley Ranch Spicy Ranch mix
3 green onions, diced
1 red pepper, finely diced (save the stem)
2 cups shredded sharp cheddar cheese, divided use*
Be sure to save the stem of the red pepper. It’s going to be our pumpkin stem! I just wrap the stem up in a slightly dampened paper towel and wrap that up in some Glad Wrap and put it in the fridge until I’m ready for it.
Combine cream cheeses
Stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix. Note: This was not spicy in this cheeseball at all. It just gave it a small kick of flavor. You can always use the Hidden Valley Original Ranch flavor also
Gently stir in green onion and red pepper
Finally, stir in one cup of shredded cheddar cheese
Spread out a large sheet of Glad Cling Wrap. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap
Then top with cheeseball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball.
Now, time to wrap it up with rubber bands. You can also use kitchen string for this. You will need 4 large rubber bands. This is why it’s important to have a tightly wrapped cheeseball with two layers. We don’t want any cheeseball mix squeezing out while we’re putting on the rubber bands.
With these rubber bands, I had to double wrap each one to get those long indentations we’re looking for to make the pumpkin shape. You can also use kitchen twine for this if that makes it easier for you.
Place cheeseball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape
When ready, cut off the rubber bands and carefully remove the cling wrap. Then add on the red pepper stem to the top. Just gently push it in there. Serve with your favorite buttery crackers or blue corn tortilla chips