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.
hunks of the sharp cheddar cheese into the food processor and
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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.
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.
Allow cream cheese to soften.
Mix cheese, pineapple, onion and pepper.
Roll into a ball or log.
Sprinkle parsley onto waxed paper.
Roll cheese ball in parsley until coated.
Refrigerate until firm.
Serve with crackers.
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.
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.
Mix bacon, cheese and onions in a bowl.
Add enough real mayonnaise (16 ounces) to work bacon and cheese into a ball. Chill.
Mix all ingredients, except the pecans; mix well.
Chill at least 1 hour.
Shape into a ball, and coat with pecans.
Makes 1 cheese ball.
Add together everything, except crackers, and set aside 1/2 of the chopped meat.
Shape into a ball and add the chopped meat all over the ball.
Place on a dish and add the crackers surrounding the cheese ball.
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.
Set aside 1/2 cup chopped pecans. Mix all other ingredients well. Form into one large ball or two smaller balls. Roll cheese ball(s) in remaining pecans. Chill for 1 hour and serve with crackers.
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.
Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.
Blend all together.
Reserve 1/2 of beef to roll cheese ball in.
Refrigerate overnight.
Mix all ingredients except 1 package ham.
Form into a mound on a plate.
Press remaining 1 package ham around cheese ball (all over until covered with ham).
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a