Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Mix bacon, cheese and onions in a bowl.
Add enough real mayonnaise (16 ounces) to work bacon and cheese into a ball. Chill.
Take 2 packages of cream cheese (softened) and mix till slightly whipped.
Add packet of ranch dressing and mix till incorporated.
Fold in 1 cup shredded cheese.
Pour bacon bits in a plate or pie tin.
Form cream cheese mixture into a ball with your hands.
Roll ball in bacon bits till covered. Wrap cheese ball in plastic wrap and place in the fridge.
When cheese ball feels firm, remove and serve with crackers.
Cheese ball: Place all ingredients in a
Place cream cheese in mixer bowl. Attach bowl
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix bacon, cheese, green onion, mayonnaise and salt. Cover mix with diced almonds. Place in covered container and chill. Makes about 2 1/2 cups.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Mix the ingredients well.
Form into a ball.
Roll the cheese ball in the remaining 1 1/2 cups of Almond Delight cereal.
Let set and refrigerate.
In a medium bowl, combine all ingredients except nuts and radish slices.
Chill until slightly firm.
Form into desired shape and garnish with radish slices and pecan halves.
Chill several hours or overnight.
Serve with assorted crackers. Especially good with Stoned Wheat Thin crackers.
Yields 1 large cheese ball (approximately 3 1/3 cups of mixture).
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
Mix 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
Form mixture into a ball.
Roll ball in remaining cheddar cheese to coat.
Place 2 packages cream cheese, butter and milk in
Mix Cheddar cheese, pecans, bacon bits, mayonnaise, and grated onion in a bowl. Shape into a ball and wrap in plastic wrap. Refrigerate over night.
owl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide
Mix cheeses together.
Form in ball and cover with chopped onions.
Also can be used as a dip with vegetables.
Serve with crackers.
Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
When thoroughly mixed, use hands to form balls.
The recipe should make about four good sized balls.
Refrigerate for one to two hours until cheese has better consistency.
Store in ziplock bags if not using immediately as they keep for several days.
arge bowl; shape into a ball with a large mixing spoon
bowl, beat cream cheese, cheddar cheese and pepper until blended. Stir