Olympic cheese ball

Yield: 4 Servings

Measure Ingredient
2 \N (5-ounce) jars of Kraft Roka
\N \N Blue
\N \N Cheese spread
2 \N (5 ounce) jars Old English
\N \N Cheese spread
2 \N (8-ounce) packages cream
\N \N Cheese, softened
2 tablespoons Chopped onion, fresh or
\N \N Dried
½ teaspoon Seasoned salt
1 teaspoon Worcestershire sauce
1 cup Pecans, finely chopped
1 \N Jalapeno, chopped fine
\N \N Paprika, cayenne or parsley
\N \N For garnish
\N \N Crackers

Mix cheeses, onion, salt and Worcestershire, blending thoroughly.

Fold in pecans and jalapeno.

Place cheese mixture in round-bottom foil-lined bowl and press down to make a firm half-sphere. Chill overnight.

About 1 hour before serving, remove from refrigerator to soften. Place plate over bowl, invert and gently loosen cheese ball from foil.

Garnish with paprika, cayenne or parsley, if desired. Serve with crackers. Makes 12 to 16 servings.

Per serving: Calories 187 Fat 19g Cholesterol 41mg Sodium 275 mg Percent calories from fat 87%

Source: Tina Larimer, Dallas Dallas Morning News 7/17/96 Typos by Bobbie Beers

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