Pumpkin Mini Jalapeno Cheese Keto-Friendly Cheese Ball Balls and Cheese Recipes | WFRV Local 5

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Jalapeno Keto-Friendly cheese dip
courtesy of Pine River

INGREDIENTS

  • 16 oz Container Spreading Pine River Jalapeño
  • 3 green onions, diced
  • ¼ C soft sauce or diced tomato
  • ¼ C diced red pepper
  • ½ C of crushed cheddar cheese
  • Ketone-friendly packages: celery sticks, cucumber slices, mini peppers, cauliflower All, low-carb tortilla chips or low-carb cookies

DIRECTIONS

Preheat oven to 350F. In a bowl, combine Jalapeño Pine River cheese, onions, sauce or tomato, and diced red pepper. Mix to combine and place on a small baking sheet. Top with cheddar. Bake in the oven for 15 minutes until cheese is melted and heated. Remove from heat. Serve with succulent ketone suggesters and enjoy. * It can also be cooked in a crockpot at high temperature for 30 minutes.

Mini pumpkin cheese balls
courtesy of Pine River

INGREDIENTS

  • 1 container (16 ounces) cold garlic bread cheese and Pine River herbs
  • 1/2 pack (4 ounces) of original, softened cream cheese
  • 4 ounces soft, crushed Cheddar cheese (1 cup)
  • 2 cups finely chopped cheese sheet
  • Pretzel stick pieces
  • Parsley flat leaves

DIRECTIONS

  • Beat the garlic cheddar cheese and cream cheese in a medium bowl until mixed. I add cheddar; beat until the mixture is smooth. Cover and freeze for 30 minutes.
  • Place crushed cheese sheets in a shallow bowl. Place or spoon tablespoons of cheese mixture on a baking tray lined with waxed paper. Ball shape; roll cheese balls over high heat to coat.
  • Enter gaps for pumpkin stalks; place parsley for the leaves. Refrigerate until served.

Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com.

Pine River is located at 10134 Pine River Road, Newton, WI 53063. Arrive at 800-722-4217 and find the store locator at pineriver.com.

Mini Pumpkin Cheese Balls & Keto-Friendly Jalapeno Cheese Dip recipes from Pine River

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