Ingredients

  • 2 packages (16 ounces total) cream cheese, softened
  • 2 cups grated cheddar cheese
  • 1/2 cup finely chopped roasted red peppers drained and patted dry
  • 3 green onions finely chopped
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • Crushed Blue Corn Tortilla Chips and Pretzels

Garnish:

  • 20 pretzel sticks
  • fresh flat-leaf parsley
  • assorted crackers for serving

Instructions

  1. Add the cream cheese, shredded cheddar cheese, roasted red peppers, green onions, garlic powder, and cayenne pepper to a medium bowl. Mix together with a wooden spoon until evenly combined. Add salt and pepper to taste.
  2. Cover and chill for about an hour.
  3. Add your selected coatings* to small plates. I’m using crushed Nacho Cheese Doritos, paprika, and black sesame seeds. Use a tablespoon measuring scoop to get a portion of the cheese mixture. Roll into a ball and set on a plate. Continue until all of the cheese mixture is rolled into balls.
  4. Roll each of the balls in one of your prepared coatings and set aside.
  5. Use a wooden skewer to make marks up the side of each ball and across the top to achieve a pumpkin look. Place half of a pretzel stick into the top center of each mini cheese ball, then garnish with a small leaf of parsley.
  6. Refrigerate until you’re ready to serve.

Recipe Credit: inspiredbycharm.com