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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 24 |
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Known to frequent holiday open houses, this creamy appetizer with a nutty exterior doesn't stick around long. Which is exactly why you'll want to keep this recipe handy. Ingredients:
2 pkg. (8 oz. each) philadelphia cream cheese, softened |
1 pkg. (8 oz.) kraft shredded sharp cheddar cheese |
1 tablespoon finely chopped onions |
1 tablespoon chopped red bell peppers |
2 teaspoons tsp. worcestershire sauce |
1 teaspoon lemon juice |
dash ground red pepper (cayenne) |
1 cup chopped planters pecans, toasted |
Directions:
1. BEAT cream cheese and Cheddar in small bowl with mixer until blended.
2. ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
3. SHAPE into ball; roll in nuts. Serve with RITZ Crackers.
4. kraft kitchens tipsVARIATION Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts.SUBSTITUTESubstitute pimentos for the red bell peppers and/or toasted chopped PLANTERS Slivered Almonds or finely chopped fresh parsley for the nuts.VARIATION Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in nuts until evenly coated. Serve as directed.
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