Hedgehog Dip Food

WOODLAND HEDGEHOG CHEESE BALL

Steps:

• Stir together all the spices in a small bowl until well combined.
• In a few batches, grind the spices a little smaller using a mortar and pestle. Set aside.
• Beat the cream cheese and cheddar with a hand-held electric mixer until fluffy. Beat in the sour cream, Worcestershire sauce, lemon juice, and additional spices. Add the homemade onion soup mix to taste.
• Blend until thoroughly combined, scraping down the sides for an even mix.
• Chill the cheese mixture in the fridge for about 2 hours to firm up the mixture. You can keep it in the fridge for a few days at this point if you want to make it ahead.
• Once the mixture has chilled enough to handle, place the mixture on a large piece of plastic wrap. Fold the wrap around the cheese, then shape it into a smooth ball. Use your hands to shape one end into a point to make the hedgehog's head.
• Unwrap the hedgehog and place him on the serving board. Make any adjustments to the shape, smoothing holes or creases with the back of a spoon.
• Once you're satisfied with the hedgehog's shape, stick on the two dried beans for eyes and the raisin for a nose. Decorate the hedgehog's back with rows of pecan halves and walnut pieces to look like spines.
• Curl a few sprigs of fresh rosemary around the hedgehog to look like pine branches in a forest. Serve with crackers.

HEDGEHOG DIP

Steps:

• Beat the softened cream cheese, with the sour cream, and onion soup mix till well mixed.
• Stir in the grated cheese and pineapple again mix well.
• Place in refridgerator until firm enough to hold own shape.
• Place on a serving plate and mould into hedgehog shape with definite hedgehog nose.
• Just before serving push corn chips into the dip like the hedgehog bristles.
• Use grapes, sultanas, raisins or olives for eyes.
• May need to place extra corn chips and around the hedgehog dip.