Pumpkin Seed Cheese Ball Recipe

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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.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 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. Refrigerate for at least 2 hours or until firm. Serve with crackers or vegetables. Yield: 1 cheese ball (1-3/4 cups).
Originally published as Pumpkin Seed Cheese Ball in Taste of Home's Halloween Annual 2006, p20

Nutritional Facts

2 tablespoons: 99 calories, 9g fat (5g saturated fat), 24mg cholesterol, 79mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 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
  1. 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.
  2. 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. Refrigerate for at least 2 hours or until firm. Serve with crackers or vegetables. Yield: 1 cheese ball (1-3/4 cups).
Originally published as Pumpkin Seed Cheese Ball in Taste of Home's Halloween Annual 2006, p20

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