25 2 Reviews This creamy cheese spread is shaped into a witch hat and covered in poppy seed to create a yummy appetizer for your next ghoulish gathering! 30 min Prep Time 4:30 Total Time 32 servings Ingredients Spread2 (8-ounce) packages cream cheese, softened1/2 cup Land O Lakes® Butter, softened1 (.7-ounce) package dry Italian salad dressing mix10 ounces (2 1/2 cups)shredded Cheddar cheese1 (4-ounce) jar chopped pimentos, well-drained 1 (1.25-ounce) package (1/4 cup)poppy seedDecorations1 large carrot, peeled, sliced thinServe With Crackers Fresh cut-up vegetables Directions Combine all spread ingredients except poppy seed in bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in another 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. Nutrition Facts (1 serving) Calories 120 Cholesterol 35mg Carbohydrates 1g Protein 4g Fat 11g Sodium 230mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating This is so much fun, and tastes great! Posted October 28, 2011 by Jennifer Rating LOVED this recipe; this year for Thanksgiving I'm going to make it into a Pilgrim hat! Should be awesome! Posted November 07, 2010 by Gaby Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.