1 package (8 ounce) Cabot Cream Cheese, at room temperature
8 ounces Cabot Sharp Cheddar (or your favorite Cabot Cheddar), shredded (about 2 cups)
2 tablespoons Cabot Plain Greek Yogurt
1 clove garlic, minced
1 dash Worcestershire Sauce
1 dash Sriracha or Tabasco (optional)
Orange food coloring (if using white cheddar)
COMBINE all ingredients thoroughly and refrigerate for 2 hours or overnight. If you’re using white cheddar and want your pumpkin to be orange, add food coloring when combining ingredients.
FORM a ball with the cheese and make an indentation with your thumb in the top middle. You can use a twisted pretzel stick or a bell pepper stem for the pumpkin stem. Add a bit of cilantro for the leaves.
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