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Cheesy pumpkin ball

  • 450 g cream cheese
  • 270 g Cheddar, grated
  • 1 pcs red onion, minced
  • 2 tbsp salsa sauce
  • 1/2 tbsp cumin, ground
  • 1 pcs jalapeno, minced
  • 2 tbsp black olives
  • 1 pcs bell pepper stems

  1. Combine all the ingredients apart from the bell pepper stems in an electric mixer or food processor and blend until all the ingredients are well incorporated.
  2. Scoop out the whole mixture onto a plastic wrap and use it to form one big ball (pumpkin shaped). Chill in the fridge for a minimum of 2 hours.
  3. Gently press the bell pepper stem on top of the ‘pumpkin ball’ and the olives on the side to complete the look.
  4. Enjoy!

Good points

  • Low in sugar
  • High in calcium
  • High in phosphorus
  • Very high in vitamin B6

To serve, scatter nacho-flavored crackers and place the cheese ball on top.

Preparation time: 25 min
Portions: 4
Difficulty: medium
Cuisine: International
General (in 1 portion)
Calories: 776.72 kcal
Carbohydrates: 5.6 g
Cholesterol: 194.63 mg
Sugar: 6.15 g
Protein: 25.48 g
Fat: 74.42 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com