Jan 22, 2011

Pecan Cheese Ball

  • 6 (3-ounces each) packages cream cheese, room temperature
  • 8 ounces shredded sharp Cheddar cheese
  • 1 teaspoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons finely minced garlic
  • Finely chopped pecans or finely chopped parsley
In a mixing bowl, combine cream cheese, Cheddar cheese,  Worcestershire sauce, hot sauce and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans or chopped parsley until well coated. Wrap in plastic and let meld in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted  crackers.

No comments:

Post a Comment