RITZ Pumpkin Patch Mini Cheese Balls
These bite size pumpkin cheese balls are a fun addition to any fall party! Creamy cheddar cheese balls with green onion stems make great party appetizers.
Prep time20 min
Total time20min
ServingsMakes 8 servings, 3 topped crackers each.
Ingredients
- 36 RITZ Crackers, divided
- 1 cup finely shredded reduced-fat cheddar cheese, divided
- 4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, softened
- 2 Tbsp. light sour cream
- ½ tsp. Dijon mustard
- 4 green onions, each cut into 6 (1-1/2-inch) lengths
- ½ cup shredded romaine lettuce
Preparation
- Heat oven to 350°F.
- Crush 12 crackers into coarse crumbs; spread onto rimmed baking sheet. Bake 3 to 5 min. or until lightly toasted; cool completely.
- Reserve 2 Tbsp. cheddar cheese for later use. Beat remaining cheddar cheese with cream cheese, sour cream and mustard in medium bowl with mixer until blended.
- Roll into 24 balls, using about 2 tsp. cheese mixture for each ball.
- Combine crushed crackers and reserved cheddar cheese in shallow dish. Roll cheese balls, in small batches, in crumb mixture until cheese balls are completely coated with crumb mixture.
- Flatten cheese balls slightly to resemble pumpkins. Insert onion pieces into tops of pumpkins for the stems.
- Top remaining crackers with lettuce and cheese balls.
Recipe Tips
- Substitute
Prepare using your favorite variety of finely shredded cheese, such as Mexican cheese blend.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 4.5g | |
| Trans fat 0g | |
| Cholesterol 20mg | |
| Sodium 290mg | |
| Carbohydrate 10g | |
| Dietary fiber 0g | |
| Total sugars 2g | |
| Added sugars 1g | |
| Protein 6g | |
| Vitamin A | 8 %DV |
| Vitamin C | 2 %DV |
| Vitamin D | 0 %DV |
| Calcium | 20 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
