Cheese Ball
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
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