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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.