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Cooked by: Chef / Last Modified: 7/15/2008 / Number of Servings: 1 |
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Directions: Beat cheese, milk, onion and 3/4 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.
Ingredients:
8 Ounce(s) Cream cheese, softened
1 Cup(s) Sharp cheddar cheese
8 Ounce(s) Sharp cold pack cheese food
1 Tablespoon(s) Grated onion
1 Cup(s) Toasted sliced almonds
2 Tablespoon(s) Chopped parsley |
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