Pumpkin Cheeseball

Ingredients:

8 ounce block cream cheese (softened to room temperature)

8 ounce tub chive cream cheese

2 tablespoons Hidden Valley Ranch mix

3 scallions sliced

1 bell red pepper finely diced (save the stem)

1 cups shredded sharp cheddar cheese

1 french baguette

Instructions:
Preheat oven for 400 degrees

Using a mixer, combine both cream cheeses. Stir in 2 tablespoons of Hidden Valley Ranch mix, scallions, bell pepper and one cup shredded cheddar cheese. Put cheeeseball into cling wrap and wrap it tightly. Finish by wrapping 4-6 rubber bands around the shape of a cheeseball to make the pumpkin shape. To create an even bigger indentation for the pumpkin shape, double up on rubber bands.

Cut french baguette in half to separate top and bottom then cut each half crosswise into slices. Put on a baking sheet and drizzle with olive oil and sprinkle with salt. Cook in oven until lightly toasted and brown, 5-10 minutes. Watch oven closely so they don’t burn!

Place cheese ball into the fridge overnight to stiffen. This will help keep the pumpkin shape when unwrapping the cling wrap. If short on time, give the cheeseball at least 4 hours to chill in the fridge before serving. When ready to serve, remove rubber bands and unwrap cling wrap and add on the bell pepper stem to the top. Serve with crispy bread or your favorite crackers. Enjoy!