Pumpkin Nacho Cheese Ball

1. 1

   With a mixer, blend 16 ounces room-temperature cream cheese with 2 cups shredded cheddar cheese, 3 tablespoons minced onion, 3 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.

2. 2

   Scoop the mix into plastic wrap and form into a ball. Chill approximately 1 hour.

3. 3

   Once chilled unwrap and roll into crushed nacho tortilla chips, then press a bell pepper stem into top of ball.

4. 4

   Serve with pepper slices and tortilla chips.

5. 5

   Prep time does not include chilling time.

* Per serving · 4 servings · Values may vary.

No additional tips available.