Pumpkin Seed Cheese Ball Recipe

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Save some of your home-roasted pumpkin seeds to coat this creamy onion spread from our home economists.

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Pumpkin Seed Cheese Ball Recipe

Prep: 15 min. + chilling

Yield: 14 Servings

15 15

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped green onions
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
1/8 teaspoon cayenne pepper
1/4 cup roasted fresh pumpkin seeds
1/4 cup unsalted sunflower kernels
Assorted crackers or fresh vegetables

Directions

In a small bowl, combine the first six ingredients. Cover and refrigerate for 30 minutes or until easy to handle. Meanwhile, on a plate, combine pumpkin seeds and sunflower kernels; set aside.
Shape cream cheese mixture into a ball; gently roll in pumpkin seed mixture (lightly press seeds into cream cheese mixture if necessary). Wrap in plastic wrap. Refrigerate for at least 2 hours or until firm. Serve with crackers or vegetables. Yield: 1 cheese ball (1-3/4 cups).

Nutritional Facts 1 serving (2 tablespoons) equals 99 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 79 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Originally published as Pumpkin Seed Cheese Ball in Taste of Home's Halloween Annual 2006, p20