Cheeseball Turkey DIY (Print Version)
# Ingredients:
01 -
Softened cream cheese, 12 ounces.
02 -
Half a cup of sour cream.
03 -
One and a half cups shredded cheddar.
04 -
Small chunk of cheddar block.
05 -
3 big spoonfuls of ranch powder seasoning.
06 -
Half a teaspoon of garlic powder.
07 -
Half a teaspoon of crushed red chili flakes.
08 -
8 cooked bacon strips, crumbled up.
09 -
One big pretzel rod.
10 -
3 or more giant pretzel twists.
11 -
At least 5 small pretzels.
12 -
2 edible candy eyes.
# Instructions:
01 -
Stir together the cream cheese and sour cream. Toss in seasonings and cheddar cheese. Mix in some bacon (about 1/3 cup). Scoop out 3 tablespoons and set it aside.
02 -
Roll a big ball for the body and a smaller one for the head. Wrap them in plastic, then let them chill in the fridge for 4 hours or overnight.
03 -
Push a pretzel rod into the body and attach the head. Add candy eyes and a cheddar piece for the beak. Use big pretzel twists for the tail and mini pretzels in front. Sprinkle the rest of the bacon on top.
04 -
Keep it cold until snack time. Pair it with crackers to enjoy.
# Notes:
01 -
Fresh for up to 3 days in the fridge if assembled.
02 -
The cheese mix can be frozen, but don't freeze decorations.
03 -
Stick to ranch seasoning instead of dip mix.
04 -
Best to put everything together on the day you serve.