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Holiday
Cheese Ball 2
| 3 T finely chopped pecans
1 – 8 oz. package Neufchatel cream cheese (room temperature) 3 green onions (finely chopped with tops, 1/3 cup) 1 t Dijon mustard ¼ t hot red pepper sauce ¼ t minced garlic 1 cup shredded sharp Cheddar cheese (4 oz. ¼ cup minced parsley Preheat the oven to 350º F. and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes. On wax paper, toss the toasted pecans with
the parsley. Unwrap the cheese ball and carefully roll it in the pecan
mixture, coating it completely. Rewrap in plastic wrap and refrigerate
until time to serve. Place the ball on a serving platter and surround with
an assortment of crackers.
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