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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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No one will guess this make-ahead spread has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. The recipe comes from Topeka, Kansas field editor Linnea Rein. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup canned pumpkin |
1 can (8 ounces) crushed pineapple, well drained |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 package (2-1/2 ounces) dried beef, finely chopped |
1 tablespoon finely chopped onion |
celery leaves |
crackers and/or raw vegetables |
Directions:
1. In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers and/or vegetables. Yield: 3 cups.
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