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.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.
Mix everything together except nuts and roll into a ball.
Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
Chill until ready to use.
Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
In a large bowl, mix together cream cheese and salad dressing mix. Shape into 1 large ball and roll in chopped nuts.
Refrigerate cheese ball for several hours or overnight.
Set cheeses out until softened to room temperature and mix together.
Add Worcestershire sauce.
Chill for several hours. Form into ball and roll in chopped nuts.
Cheese ball will be very soft.
Keep cool.
Have cream cheese at room temperature.
Combine with all other ingredients except nuts; mix well. Form into a ball.
Put on waxed paper.
Place in refrigerator and chill. Roll ball in chopped nuts and wrap in waxed paper.
Place in refrigerator until time to serve. Will serve 25.
Mix cream cheese, onion and ham in small mixing bowl with fork or hand.
Form in ball.
Sprinkle nuts on top and sides of cheese ball.
Beat cream cheese, Cheddar cheese, Worcestershire sauce, salt and pepper on medium speed, scraping bowl constantly until fluffy.
Press mixture in small, deep bowl.
Cover and refrigerate at least 1 hour.
Loosen edge of cheese ball with spatula; unmold on serving plate.
Sprinkle with chopped nuts.
Blend cream cheese, ham, sauce, garlic salt and Cheddar cheese.
Roll into ball and roll in extra cheese or nuts.
Chill. Serve with crackers.
Put cream cheese in bowl and let warm to room temperature.
Add olives, onions, and one-half of the nuts; knead well with hands; form a ball as you roll it over remaining 1/2 cup of nuts.
If you use foil to roll the cheese ball in the nuts, just wrap the ball in the foil; should be room temperature when served.
May be frozen; will keep in refrigerator about one week.
Serve with crackers (not graham or soda).
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Whip cream cheese until smooth.
Gently stir in pineapple, green pepper, onions, salt and 1/2 cup nuts.
Shape into a ball. Refrigerate for several hours or overnight.
Before serving, roll cheese ball in remaining nuts.
Serve with crackers.
Makes 12 to 14 servings.
In a mixing bowl, whip cream cheese until smooth.
Gently stir in pineapple, green pepper, onions, seasonings and 1/2 cup nuts. Turn out onto a sheet of plastic wrap and shape into a ball. Refrigerate several hours or overnight.
Before serving, roll cheese ball in remaining nuts.
Serve with crackers.
Combine the first 5 ingredients and 1 cup chopped nuts in mixing bowl; mix until well blended.
Shape into a ball.
Roll cheese ball in remaining nuts until well coated.
Yields 1 cheese ball.
Simply mix all ingredients, except for the grated cheese, together in a large mixing bowl.
Mix thoroughly.
Form mixture into a ball and roll the cheese ball in the grated Cheddar cheese. The Cheddar cheese coats the cheese ball.
Chill about 1 hour. Serve with crackers of your choice.
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, combine all ingredients except nuts.
Mix well.
Chill until firm.
Form the cheese mixture into a ball. Roll the cheese ball in the nuts and chill several hours or overnight.
Serve with crackers.
Fry bacon and crumble.
In a large mixing bowl, combine Cheddar cheese, cream cheese, green onion and bacon.
Squish it all together with hands until everything is evenly mixed.
Form into balls, whatever size you prefer.
Roll the ball in chopped nuts or parsley.
Keep chilled in refrigerator, until ready to serve, so it becomes firm.
Serve with your favorite crackers.
Pat pineapple dry; soften cream cheese, then mix all ingredients.
If using nuts, put some inside and then roll the cheese ball in remaining nuts.
Chill before serving.
Best to chill overnight so flavors can mix.
Mix together cream cheese, chopped corned beef and green onion. Roll into a ball and then roll over shredded cheese, covering entire cheese ball.
Chill.
Serve with Sociables crackers.