A Very Cheesy Ball of Cream Cheese
Kathey Jo Hickey-Van Otten
2 pkgcream cheese
1 cchopped pecans or walnuts
1/2 tspblack pepper
1/2 tspparsley, italian
1 tspsesame seeds
1 tspdry mustard
2 Tbspof red or white wine, any will do that you like
1 pkgbleu cheese, crumbled
How to Make A Very Cheesy Ball of Cream Cheese
- Works best if cream cheese is at room temperature a few hours, but can use right from the refrigerator. Place in bowl
- Add all the ingredients and with a gloved hand, mix it all up until it is all blended extremely well.
- Tip: Can form into a ball and roll it around in finely chopped nuts of choice. Place in trefrigerator to firm up...or not...and serve when ready with whatever kind of cracker you like...