Product Information

Directions

With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar cheese

4 Tablespoons canned pumpkin puree

3 tablespoons minced onion

2 tablespoons of your favorite salsa

2 teaspoons ground cumin

1 teaspoon minced jalapeño pepper

1 teaspoon Historic Lynchburg Jalapeño Pepper Sauce

1/2 teaspoon Pumpkin Spice.

After mixing scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in finely crushed nacho-flavored tortilla chips and press a bell pepper stem into the top. Serve as shown.

Makes a great Halloween or Holiday hors devours.

Ron Appetite’