Wicked Witch Hat Cheese Ball

1. In a large bowl, beat the cream cheese, cheddar cheese, goat cheese, onion soup mix, Worcestershire sauce, parsley and garlic powder with an electric mixer until well-combined. Transfer the cheese mixture to a large sheet of plastic wrap. Wrap tightly, and shape into a log. Refrigerate overnight.
2. Divide the cheese mixture into two portions: one-third for the brim and two-thirds for the hat cone. Return the larger portion to the refrigerator while shaping the brim.
3. Roll the smaller portion into a ball. Place between two sheets of parchment paper. Roll into a 6-inch circle to form the hat brim. Remove the top sheet of parchment paper. Invert onto a serving platter, and peel away the remaining parchment paper.
4. Shape the remaining cheese mixture into a cone about 6 inches tall, keeping the base wide and flat. Place the cone in the center of the brim. Gently smooth the seam where the two pieces meet to create a witch hat.
5. Combine the poppy seeds and black pepper in a shallow bowl. Press the mixture over the cone and brim until evenly coated, brushing away any excess. Arrange the pimentos around the base of the cone (slightly overlapping) to create the hatband. Refrigerate for at least 2 hours before serving.
6. Let stand at room temperature for 20 to 30 minutes before serving with assorted crackers and fresh fruit.

Per Serving: Calories: 280, Fat: 24 g (14 g Saturated Fat), Cholesterol: 70 mg, Sodium: 460 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 13 g.