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Though these cream cheese starters resemble mini pumpkins, they’ll impart onion-herb and nutty flavors! Serve Halloween Cream Cheese Starters on October 31 – they’ll be a guaranteed hit!
Prep time: 15 – 20 minutes
Makes: 8 to 10 cream cheese starter balls
Ingredients:
One 8-ounce package cream cheese
1 teaspoon onion salt
1 to 2 tablespoons ground walnuts
2 large carrots, peeled and finely-grated
8 to 10 stems from mini chili peppers or toothpicks for easy pickup
Ingredients For Platter:
grape clusters (4 to 6 clusters)
salami slices, to taste
cheese slices, to taste
assorted or plain crackers
2 to 3 oregano or mint sprigs, for garnish
Directions:
1. Unwrap the cream cheese and place in a bowl or plate; bring it to room temperature.
2. When cream cheese has come to room temperature, using a spoon or whisk, mix in the onion salt and ground walnuts.
3. Using wet hands, roll the cream cheese into one-inch balls and set on an oiled plate (makes about 8 to 10 balls).
4. Wash hands and oil them slightly with vegetable oil; pick up each cream cheese ball and roll in shredded carrots.
5. Place the cream cheese balls on a serving platter; place a chili stem or toothpick in each one.
6. Arrange grape clusters, salami, cheese, crackers and oregano or mint sprigs around the Halloween Cream Cheese Starters. Cover with plastic wrap and chill up to 3 hours or serve immediately.
Text & Photograph ©2026 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
