* 8 oz cream cheese softened * 7.5 oz herb cream cheese softened * 2 tbsp salsa * 1 tbsp parsley chopped * ¼ tsp salt * ¼ tsp pepper * 1/2 yellow bell pepper finely diced; keep the stem * 1/2 medium onion finely diced * 8 oz sharp cheddar cheese fresh grated, divided * rubber bands or kitchen twine
**INSTRUCTIONS**
1. In a large mixing bowl, blend together the softened classic cream cheese, herb cream cheese, 1 cup shredded cheddar cheese, salsa, parsley, salt, and pepper. Stir in the diced yellow bell pepper and onion. If the mixture is too soft, refrigerate for 30 minutes. 2. Lay a large sheet of plastic wrap (or double wrap for added strength) on your counter. In the center, sprinkle the 1/2 cup of shredded cheddar cheese. 3. Place the cheese mixture over the cheddar on the plastic wrap. Now, sprinkle more of the shredded cheese on top of the mixture. Gather the edges of the plastic wrap and twist them to form a rough ball shape, ensuring it’s tightly packed. 4. Once you have a rough ball shape, place 4 thick rubber bands or kitchen twine around the plastic wrap to segment the cheese ball and give it a pumpkin-like appearance. 5. Refrigerate the cheese ball for at least 2 hours, or preferably overnight. This chilling time will allow the flavors to meld and the cheese ball to firm up. If you are planning ahead, you can prepare this cheese ball several days in advance. 6. Once chilled, carefully cut off the rubber bands or twine. Patch any bare spots on the cheese ball with the remaining grated cheese, if needed. Insert the bell pepper stem on top to mimic a pumpkin stem. 7. Present your pumpkin cheese ball with a selection of crackers or sliced vegetables.
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# Full Recipe Here:[Festive Pumpkin-Shaped Cheese Ball](https://www.lowcarbspark.com/pumpkin-shaped-cheese-ball/)
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**INGREDIENTS**
* 8 oz cream cheese softened
* 7.5 oz herb cream cheese softened
* 2 tbsp salsa
* 1 tbsp parsley chopped
* ¼ tsp salt
* ¼ tsp pepper
* 1/2 yellow bell pepper finely diced; keep the stem
* 1/2 medium onion finely diced
* 8 oz sharp cheddar cheese fresh grated, divided
* rubber bands or kitchen twine
**INSTRUCTIONS**
1. In a large mixing bowl, blend together the softened classic cream cheese, herb cream cheese, 1 cup shredded cheddar cheese, salsa, parsley, salt, and pepper. Stir in the diced yellow bell pepper and onion. If the mixture is too soft, refrigerate for 30 minutes.
2. Lay a large sheet of plastic wrap (or double wrap for added strength) on your counter. In the center, sprinkle the 1/2 cup of shredded cheddar cheese.
3. Place the cheese mixture over the cheddar on the plastic wrap. Now, sprinkle more of the shredded cheese on top of the mixture. Gather the edges of the plastic wrap and twist them to form a rough ball shape, ensuring it’s tightly packed.
4. Once you have a rough ball shape, place 4 thick rubber bands or kitchen twine around the plastic wrap to segment the cheese ball and give it a pumpkin-like appearance.
5. Refrigerate the cheese ball for at least 2 hours, or preferably overnight. This chilling time will allow the flavors to meld and the cheese ball to firm up. If you are planning ahead, you can prepare this cheese ball several days in advance.
6. Once chilled, carefully cut off the rubber bands or twine. Patch any bare spots on the cheese ball with the remaining grated cheese, if needed. Insert the bell pepper stem on top to mimic a pumpkin stem.
7. Present your pumpkin cheese ball with a selection of crackers or sliced vegetables.
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**NUTRITION FACTS**
**Amount per serving.**
* **Calories 132kcal**
* **Total Carbs 2g**
* **Net Carbs 2g**
* **Protein 2g**
* **Fat 13g**
* **Fiber**
* **Sugar 1g**