Yield: 1 ball
|8 ounces||Cream cheese, softened|
|1 cup||Sharp cheddar cheese; shredded|
|8 ounces||Sharp cold pack cheese food plain or with wine|
|1 tablespoon||Grated onion|
|1 cup||Toasted sliced almonds|
|2 tablespoons||Chopped parsley|
Beat cheese, milk, onion and ¾ cup almonds until well blended.
Chill at least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.
Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature.
Serve with assorted crackers.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 10-11-94