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1 (8-ounce) package cream cheese, softened
4 cups (16 ounces) shredded Cheddar cheese, room temperature
2 tablespoons milk
2 tablespoons minced onions
2 tablespoons Worcestershire sauce
Coarsely cracked pepper
1/2 cup crumbled blue cheese
Minced fresh parsley
1/4 teaspoon garlic powder
Finely chopped pecans
Assorted cracker
In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in cracked pepper. Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Let stand at room temperature 1 hour before serving time. Serve with crackers.
4 cups (16 ounces) shredded Cheddar cheese, room temperature
2 tablespoons milk
2 tablespoons minced onions
2 tablespoons Worcestershire sauce
Coarsely cracked pepper
1/2 cup crumbled blue cheese
Minced fresh parsley
1/4 teaspoon garlic powder
Finely chopped pecans
Assorted cracker
In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in cracked pepper. Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Let stand at room temperature 1 hour before serving time. Serve with crackers.
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