Fall Cheeseball

16 oz  brick sharp cheddar cheese

8 oz Neufchatel cheese (1/3^rd fat cream cheese)

2 T mayonnaise

2 T ranch dip mix

1/3 c finely chopped pecans or walnuts

1 tsp paprika

1 green bell pepper

Cut  brick of cheese into thirds. Cut two of the thirds into ½” cubes and place into a food processor. Pulse until cheese is finely crumbled. Set aside.

In a medium bowl mix cream cheese and mayonnaise with dip mix and ½ tsp of paprika until well blended. Gently fold in cheddar cheese and nuts. With your hands or large spoon, form into a large ball. Place in refrigerator for 10 mins.

While the ball chills, cut remaining third of cheese into ½” cubes and with the remaining ½ tsp paprika pulse in the food processor until crumbled. Place into another medium bowl. Core the stem area out of the bell pepper – this will be the stem of the pumpkin.

Once chilled, carefully place the cheese ball in the bowl with the remaining cheese crumbles and roll around, pressing the crumbles into the ball. Once coated place ball on a small serving platter. Gently flatten the top of the ball. At this point you can make a small dimple into the top of the cheeseball and insert the green pepper. Or, if you want more of a pumpkin shape, do not insert the green pepper stem and…

Using the back of a butter knife carefully cut about ¼ inch into the ball from bottom back of the ball, over the top and to the bottom front. Rotate the ball 90 degrees, clean off the knife and repeat. You now should have the ball divided into four “wedges”. Repeat lines in between each of the quarters to create eight wedges. Clean the knife again and using the back of the knife, carefully mold the sides of the cheeseball into the cuts you’ve made. Once complete, then make a dimple in the top and add the green pepper stem. If you pull this off,  I guarantee you’ll be the hit of the party!