How to Make a Pumpkin-Shaped Cheeseball With Leaf-Shaped Tortilla Chips

Directions

1. In a mixing bowl, use an electric hand mixer to beat together the cream cheese, shredded cheddar, and smoked ham until smooth and fully blended. Add the ranch seasoning and mix once more until evenly distributed, giving the mixture a tangy, herbaceous flavor.
2. Lay a large sheet of plastic wrap onto your work surface. Spoon the cheese mixture into the center of the plastic. Gather the edges of the wrap and twist them to form the mixture into a ball. Press the ball down a bit to create a squat pumpkin shape. Secure the twisted ends tightly with a rubber band. Stretch four more rubber bands around the cheeseball so they cross each other, making triangular sections that mimic pumpkin ridges. Refrigerate for at least 4 hours, or ideally overnight. Once chilled, carefully snip off the rubber bands and peel away the plastic wrap.
3. Place the cheese-flavored crackers in a food processor and grind them into fine crumbs. (Alternatively, seal them in a zip-top bag and crush with a rolling pin.) Spread the crumbs on a rimmed baking sheet, then set the cheeseball on top. Gently press the crumbs into the surface with your hands. Spoon additional crumbs over the top and press them on with your fingers.
4. Using a small, sharp paring knife, cut the stem from the bell pepper, leaving it intact. Insert the stem into the top center of the cheeseball to form the pumpkin's stem. Reserve the rest of the bell pepper for another use, or slice it into long pieces to serve alongside the cheeseball. While the cheeseball sets, you can prepare the leaf-shaped tortilla chips using the corn, sun-dried tomato, and spinach tortillas.