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To make the cheeseball make sure the cream cheese is at room temperature, I like to take mine out 1-2 hours prior to making the recipe.
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In a bowl add your cream cheese and ranch mix and blend until well combined.
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Add the shredded cheese to your cream cheese mixture and stir until well combined.
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Grab the entire mixture and form into a ball. Place on plastic wrap and then wrap up and put in the fridge for at least 2 hours to firm up before decorating.
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To decorate, I used 1/2 of a bell pepper for the top of the hat and the rim part is made with the top part of the bell pepper that has the stem on it, stem cut off.
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I used a piece of yellow pepper for the nose and the yellow buckle on the hat.
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The mouth is a thin strip of red bell pepper.
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The eyes are 2 black olives.
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For the hair and beard, I just peeled a carrot with a vegetable peeler (I discarded the first layer of the carrot). I also used carrot for the eyebrows and the hat.
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All of the facial features stayed on by just pressing the cut-out pieces into the cheeseball but for extra security, I used a toothpick for the hat buckle.