2 packages cream cheese, softened
2 1/2 cups shredded cheese
1 teaspoons Garlic Powder
1/2 teaspoon Dill
1/4 teaspoon Basil
1/4 teaspoon onion powder
1. Using an electric mixer beat 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheese, seasonings and 2 tablespoons of salsa
2. Once ingredients are completely mixed, fold plastic wrap over mixture. Shape and create a pumpkin shape.
3. Refrigerate for 4 hours or until cheese is firm.
4. Unwrap cheese mixture and roll it into remaining shredded cheese. Fix any mistakes, and place the top of a bell pepper on top.
5. Serve and enjoy!