Mexican Cheese Ball: The Best Mexican Cheese Ball Recipe from Cook'n

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	Mexican Cheese Ball

   1 8-ounce package cream cheese softened
   8 ounces sharp cheddar cheese shredded
   3/4 cup piñon nuts ground, walnuts or pecans
   2 1/2 teaspoons chili powder
   1 teaspoon garlic salt
   Parsley sprigs (optional)
   Round buttery crackers

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In a large mixer bowl at medium speed, beat cream cheese until fluffy. Add Cheddar cheese, nuts, 2 teaspoons of the chili powder and garlic salt. Beat at low speed until well blended.

With moistened hands, shape into 1 large or 2 small balls.

If making ahead, wrap in plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.

To serve, place on serving plate. Sprinkle remaining 1/2 teaspoon chili powder over top and surround with parsley. Serve with crackers.

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