This Turkey Cheese Ball recipe is the perfect Thanksgiving appetizer that is both delicious and totally cute!
Cream cheese Shredded cheddar cheese Packet of ranch seasoning Chives Bacon Pecans Jalapeno Worcestershire sauce Red bell pepper Yellow bell pepper Candy eyes Small Pretzel twists
In a large bowl, fold together cream cheese, cheddar cheese, ranch seasoning, chives, ½ cup of chopped bacon, diced jalapeno, and Worcestershire sauce.
With clean hands, roll the cheese mixture into a large ball and set it back into the bowl to create a flat surface for the cheeseball to rest on.
Cover the cheese ball with a large piece of plastic wrap, and chill for 6 hours, or overnight. To serve, combine the remaining bacon pieces and chopped pecans on a plate.
To create the turkey, cut the sides off of your red pepper, and cut one large slice for the turkey’s head. Slice the remaining bell pepper into strips.
Slice the yellow bell pepper into strips as well. Take the large wooden skewer, and stick it through the bottom of the large red bell pepper piece, and into the cheeseball.
For the turkey tail feathers, use toothpicks to stick the bell pepper slices into the cheeseball, alternating colors.
Serve immediately and enjoy! Any leftovers should be stored in the fridge and consumed within 2-3 days.