Pepper cheese ball

Yield: 35 Servings

Measure Ingredient
3 packs (8-oz) cream cheese; softened
2 \N Sticks margarine; softened, do not use butter
4 \N Cloves garlic; pressed
1 dash Worcestershire sauce
\N \N Coarsely ground pepper

Mix cream cheese and margarine together until well blended. Add garlic and Worcestershire and mix again. Form into 1 large ball or 2 average size balls and cover with ground pepper. Chill in refrigerator until serving time. Serve with plain melba rounds.

If entire ball is not used, remold leftover and cover again with pepper.

Serve again!

BETTY JEAN HOWELL (MRS. GILBERT) From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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