Close

Witch’s Cheese Hat

Print Recipe
Witch’s Cheese Hat
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 2 ounces cream cheese cold
  • 4 cups Shredded cheddar cheese
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons apple butter
  • 1/3 cup dried cranberries
  • Salt + pepper to taste
  • Black sesame seeds and or poppy seeds for coating the hat
  • pomegranate arils for the rim of the hat
  • Crackers for serving
Servings
6-8
Ingredients
  • 2 ounces cream cheese cold
  • 4 cups Shredded cheddar cheese
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons apple butter
  • 1/3 cup dried cranberries
  • Salt + pepper to taste
  • Black sesame seeds and or poppy seeds for coating the hat
  • pomegranate arils for the rim of the hat
  • Crackers for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the cream cheese, cheddar cheese, garlic powder, onion powder, apple butter and salt + pepper in a bowl. Beat together using an electric mixer until combined and whipped. Fold in the cranberries. Divide the mixture in half and shape into balls. Place each ball on a piece of plastic wrap. Fold the wrap around the balls. I found that using plastic wrap while shaping each piece was very helpful.
  2. Shape one ball into a 6-inch, flat circle and place on a plate. Place the remaining ball in the center of the circle. Shape the ball into a cone to form the top of the witch’s hat. Place the plate in the fridge to chill for at least 2 hours.
  3. After 2 hours, remove the plastic wrap and position the cheese cone in the center of the circle. Cover the entire hat in poppy seeds. I recommend doing this on a clean counter so you can save any poppy seeds that fall off the plate. Line the rim of the hat with pomegranate arils. Store in the fridge until ready to serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter