Cheese Ball
3 Tablespoons finely chopped peacans
1 package (8 oz.) Neufchatel cream cheese (at room temp)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon Mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley
- Preheat the oven to 350 F and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted.
- In a small bowl, place the cream cheese, onions, mustard, red pepper sauce and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese.
- Wrap the mixture in plastic wrap, shape into a 4 inch ball, and chill for 15 minutes.
- On wax paper, toss the toasted pecans with parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely.
- Rewarp in plastic wrap and refrigerate until time to serve.
- Place the ball on a serving platter. Serve alongside crackers, pita chips or toasted slices of French Bread.