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Cook'n with Betty Crocker 
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Cheese Balls |
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Serves: 2 Print this RecipeHave Ready: 2 8-ounce packages cream cheese 1 8-ounce package sharp cheddar cheese shredded 1 envelope onion soup mix 1 teaspoon lemon juice fresh Dash cayenne pepper 1/2 cup pecans finely chopped 1/2 cup parsley chopped Crackers You'll Need: Large mixing bowl Mixing spoon Small bowl Measuring spoons Measuring cups Scissors Wax paper Foil or plastic wrap 2 serving plates Let the cream cheese sit at room temperature for 1 hour to soften before continuing with the recipe. In a large mixing bowl combine softened cream cheese and Cheddar cheese. Mix well. Add onion soup mix, lemon juice and cayenne. Mix well. Chill. Divide the mixture into 2 parts. Shape into 2 balls. Combine nuts and parsley in a small bowl. Place the nut mixture on wax paper. Roll the cheese balls in the nut mixture. Wrap in foil or plastic wrap. Refrigerate overnight. One hour before serving time, put each ball on a serving plate and surround with an assortment of crackers. (Makes 2 balls. One cheese ball can be frozen for later use if not needed now.) * Put some parsley in a measuring cup. Snip with scissors in cup until finely chopped. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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