Cheesy Witch Hat
from http://www.landolakes.com/

2 (8-ounce) packages cream cheese, softened
1/2 cup Land O Lakes® Butter, softened
1 (.7-ounce) package dry Italian salad dressing mix
10 ounces (2 1/2 cups) shredded Cheddar cheese
1 (4-ounce) jar chopped pimentos, well-drained
1 (1.25-ounce) package (1/4 cup) poppy seed

Decorations
1 large carrot, peeled, sliced thin
Serve With
Crackers
Fresh cut-up vegetables

Combine all spread ingredients except poppy seed in bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.

Divide remaining cheese mixture in half. Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.

Assemble hat by centering cheese ball in middle of hat brim. Shape ball into cone to form top of witch's hat. Sprinkle or press poppy seed over entire hat to cover.

Attach carrot slices to form hatband by using reserved cheese mixture. Carefully cover with plastic food wrap; refrigerate at least 2 hours.

Remove from refrigerator about 30 minutes before serving. Serve with assorted crackers and vegetables.

Recipe Tips

- Sliced olives, zucchini or small round crackers may also be used to form hatband.
- This fun hat can be made 1 day ahead. Wrap in plastic food wrap; refrigerate. Attach hatband just before serving.

32 servings