- 1 package (8 ounces) cream cheese, softened
- 2 cups (8 ounces) shredded cheddar cheese
- 1 jar (5 ounces) sharp American cheese spread
- 1 jar (5 ounces) pimiento cheese spread
- 3 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Dash garlic salt
- 1/2 cup chopped pecans, toasted
- 1/2 cup minced fresh parsley
- Assorted crackers
- In a large bowl, beat the first eight ingredients until blended. Cover and refrigerate for 15 minutes or until easy to handle.
- Shape into two balls; roll one ball in pecans and one in parsley. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers. Yield: 2 cheese balls (1-3/4 cups each).
Originally published as Party Cheese Balls in Country Woman November/December 2003, p31
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Reviewed Nov. 22, 2011
"Great recipe that everyone raves about."