You will need: Two cream cheese blocks (8 ounces or 1 cup each), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, one red pepper, 2 cups of shredded cheddar cheese, three scallions, 1/2 teaspoon of smoked paprika, 2 Teaspoons of Worcestershire sauce

Instructions:

• Make sure the cheese is room temperature
• In a mixing bowl add two blocks of cream cheese
• Add 2 teaspoons of Worcestershire sauce
• Add 1/2 teaspoon of smoked paprika
• Add 1 teaspoon garlic powder
• Add 1 teaspoon of onion powder
• Finely chop the red pepper and thinly slice the scallions
• Add them to the season cream cheese and mix them together
• Scrape the sides of the bowl with a rubber spatula
• Add 1 cup of shredded cheddar cheese
• Mix it in with the spatula
• Spread a piece of plastic wrap on a board and spread 1/2 cup of shredded cheddar cheese on top
• Transfer the cream cheese on top
• Add the remaining 1/2 cup of shredded cheddar on top all around the cream cheese
• Using your hands, shape the cream cheese into a ball making sure it is evenly covered with the shredded cheddar
• Wrap the cheese ball in two layers of plastic wrap
• Loop for thick rubber bands around it to form eight sections
• Gently press on it to slightly flatten the ball and formed deeper grooves
• Refrigerate overnight
• Take it out of the fridge, cut the rubber bands, and remove the plastic wrap
• Transfer it to the serving platter
• Cut out and trim a pepper stem and stick it in the center of the cheese ball
• I spread shredded red cabbage all around it
• Then I added a layer of crackers and sliced cheese around it on the platter
• Garnish the edge with colored tomatoes
• Enjoy this delicious fall snack!

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