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