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Ingredients1 h 5 m servings 180
Original recipe yields 24 servings (2 dozen)
- Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
- Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed cheese cracker crumbs and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
- Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.
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- Cook's Note:
- When decorating, rip off tiny leaves of parsley and place under the pretzel sticks on top of the balls, if desired.
Per Serving: 180 calories; 8.6 19.4 5.6 21 631 Full nutrition
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