Ingredients

• 2 , 8-ounce
• 1 tablespoon hot pepper sauce
• 1 teaspoon paprika
• 0.5 teaspoons minced garlic
• 2 cups heddar cheese
• 1 bell pepper
• crackers for serving

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, hot pepper sauce, paprika, and garlic in a food processor. Process until well combined.
3. 3 Add 1 1/2 cups shredded cheese and process until cheese is finely chopped but still very visible.
4. 4 Sprinkle about 3 tablespoons of the remaining shredded cheese into a 4-inch pile on a large piece of plastic wrap, and top with a rounded scoop of the cheese ball mixture.
5. 5 Sprinkle the cheese ball mound with the remaining shredded cheese.
6. 6 Pull sides of plastic wrap up and over the cheese ball mixture to wrap tightly and shape into a ball. (If needed, wrap with an additional piece of plastic wrap to ensure the mixture is very tightly wrapped.)
7. 7 Wrap 4 wide rubber bands around the cheese ball, evenly spacing them to create the indentations that are found on a pumpkin. (Depending on the size of the rubber bands, you may need to double wrap each one to create indentations that are deep enough.)
8. 8 Chill cheese ball in the refrigerator at least 3 hours before serving to allow flavors to meld and the cream cheese to become firm.
9. 9 Before serving, remove rubber bands and unwrap cheese ball. Place a bell pepper stem on top of the pumpkin and gently press to adhere. Serve with crackers.

Nutrition per serving