A retro, cult favorite cheese ball is hard to go wrong with. While this pumpkin-themed dish lacks pumpkin, it is packed with fresh herbs, chopped jalapeño, and cheese.
It has powerful, salty, creamy cheese ball flavors but is customizable to your liking.
Ingredients Softened room-temperature 8-ounce cream cheese 4 oz. room-temperature fresh goat cheese 2 cups shredded sharp cheddar (8 oz.) 2 finely sliced white and light green scallions, 1 (6") dark green piece reserved • Finely chop 1 medium jalapeño, cored and seeded.
Three tablespoons finely chopped chives 1 1/2 tsp Worcestershire Kosher salt Freshly ground black pepper One bell pepper 2/3 cup coarsely crumbled Cheddar Goldfish Sliced raw vegetables and crackers for serving
Step 1 Mix goat cheese and cream cheese in a large bowl. Mix in cheddar, white and light green scallions, jalapeño, chives, Worcestershire sauce, and season with salt and pepper.
Step 2 Cover and shape cheese mixture into a huge ball on a large plastic wrap (you may need two). Wrap four rubber bands around the ball to make eight ridges. If they're too big to indent, wrap them many times. Keep 4 hours or 3 days in fridge.
Step 3 Cut the reserved black scallion into long, thin strips and set in a dish of ice water in the fridge. (They'll curl.) Pat dry with a paper towel before use. Remove bell pepper stem gently to make pumpkin "stem." Slice remaining pepper to serve.
Step 4 Remove cheese ball rubber bands and plastic wrap; cover in Goldfish crumbs. Place on dish and press pepper stem. Remove stem, lay curled scallions in indentation, and reattach stem to fasten. Allow cheese ball to soften at room temperature for 30 minutes. Serve with crackers and cut veggies.