2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)
1 cup chopped PLANTERS Pecans , toasted
BEAT cream cheese and cheddar in small bowl with mixer until blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.
Known to frequent holiday open houses, this creamy cheese ball appetizer with a
nutty exterior doesn't stick around long.
prep: 15 min
total: 3 hr 15 min
servings total: 24 servings, 2 Tbsp. each
Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts.
Substitute pimentos for the red bell peppers and/or toasted chopped PLANTERS Slivered
Almonds or finely chopped fresh parsley for the nuts.
Mix cream cheese mixture as directed; shape into log or 24 small balls, each about
1 inch in diameter. Roll in nuts until evenly coated. Serve as directed.