Yield: 12 Servings
|16 ounces||Cream cheese|
|4 ounces||Crumbled blue cheese|
|4 ounces||Shredded sharp theddar cheese|
|1 small||Onion, finely chopped|
|1 tablespoon||Worcestershire sauce|
|Finely snipped parsley|
Place cheeses in 1½-quart bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours.
Shape mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate until firm, about 2 hours. About 12 servings; 205 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition