6 oz. cream cheese, room temp
2 cups cheddar cheese
3 Tbsp. minced onion
3 Tbsp. salsa
1 tsp. ground cumin
2 cups nacho cheese chips, crumbled
Top of 1 bell pepper for stem garnish
With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!
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