Hot Honey And Toasted Pumpkin Seed Cheese Ball

1. 1

   In a stand mixer or in a large bowl with a spatula, whip the cream cheese and butter together until fully incorporated.

2. 2

   Add the hot honey, cinnamon, nutmeg, lemon zest, and salt and pepper. Mix thoroughly, and turn onto a sheet of plastic wrap.

3. 3

   Refrigerate for 2 to 3 hours, or at least until the cream cheese mixture is firm to the touch.

4. 4

   While the cheese ball is chilling, toast the pumpkin seeds in a saute pan, about 5 minutes. Remove the cheese ball from the refrigerator, and shape into a ball.

5. 5

   On a baking sheet, spread out the pumpkin seeds and roll the cheese ball in them so that it is fully covered. Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.