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Pumpkin Cheese Ball

 Pumpkin Cheese Ball
No one will guess this make-ahead spread has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. The recipe comes from Topeka, Kansas field editor Linnea Rein.
24 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, well drained
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 package (2-1/2 ounces) dried beef, finely chopped
  • 1 tablespoon finely chopped onion
  • Celery leaves
  • Crackers and/or raw vegetables

Directions

  • In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar
  • cheese, beef and onion. Shape into a ball; place on a serving
  • platter. Score sides with a knife to resemble a pumpkin and add
  • celery leaves for a stem. Serve with crackers and/or vegetables.
  • Yield: 3 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 80 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 187 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.