Description
These mini pumpkin cheese balls are a festive and flavorful appetizer, perfect for fall gatherings. They are easy to make and sure to impress your guests.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Pinch of cayenne pepper (optional)
- Pretzel sticks, broken into small pieces
Instructions
- In a medium bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, pecans, parsley, garlic powder, paprika, and cayenne pepper (if using).
- Mix well until all ingredients are evenly distributed.
- Shape the cheese mixture into small balls, about 1 inch in diameter.
- Roll each cheese ball in the pretzel pieces, pressing gently to adhere.
- Refrigerate for at least 30 minutes to allow the cheese balls to firm up.
- Serve chilled and enjoy!
Notes
- For a smoother texture, use whipped cream cheese.
- You can substitute other nuts for pecans, such as walnuts or almonds.
- Add a drizzle of honey or maple syrup for a touch of sweetness.
Nutrition
- Serving Size: 1 cheese ball
- Calories: 75
- Sugar: 1g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg