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Cheddar-Pumpkin Spread
Bewitching tricks for treats

Ingredients:
Makes about eight cups 5 cups (about 24 ounces) finely shredded Cheddar cheese 4 packages (8 ounces each) cream cheese, softened 2 teaspoons garlic powder 1 teaspoon dry mustard powder 1/4 cup additional cream cheese and Leaf Green Icing Color, if desired to decorate pumpkin

Instructions:
Line pumpkin pan* with plastic wrap; lightly spray pan with vegetable pan spray. In food processor fitted with metal blade, combine all ingredients except extra cream cheese and icing color; process until smooth. Spoon into pan, dividing evenly between both pan cavities; press with back of spoon to pack mixture tightly into pan. Cover with plastic wrap. Chill several hours or overnight. Unmold onto serving plate; smooth with spatula or knife. If desired, decorate with green tinted cream cheese. Serve with Halloween Pita Crisps, crackers or cut-up vegetables. *Note: Recipe was prepared in the Dimensions Large Pumpkin Pan.

10/16/2008