2, 8 ounce packages cream cheese
8 ounces grated parmesan, mozzarella, or other Italian cheese blends
2 packages Italian dry salad dressing mix
¼ cup sour cream
1 shot of hot pepper sauce
1 shot worcestershire sauce
I used my food processor for the filling and my mini food chopper for the
Allow cream cheese to get to room temperature.
Blend all the filling ingredients together. Place the cheese mixture,
covered, in the refrigerator for several hours or overnight.
Crush nuts and paprika.
Take the cheese mixture, form into small bite sized balls and roll in
crushed nut mixture. Return finished cheese balls to the refrigerator.
Serve with crackers. Makes a bunch.