1970's Classic Cheese Ball
My parents made this every Christmas when I was a kid. I've never found a cheese ball that compares to this one.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon worcestershire sauce
- 1/4 cup finely chopped onions
- 1 cup finely chopped pecans
- 2 8-oz packages cream cheese
- 6 ounces blue cheese
- 2 4-oz bottles kraft old english sharp cheese spread
- 1 cup italian parsley
- Carbohydrate 3.76136348862229 g
- Cholesterol 52.2110711625 mg
- Fat 23.5957183605183 g
- Fiber 1.07774718122939 g
- Protein 6.28274643989757 g
- Saturated Fat 10.5076189280098 g
- Serving Size 1 1 Serving (69g)
- Sodium 326.599577042208 mg
- Sugar 2.68361630739289 g
- Trans Fat 2.37961081943501 g
- Calories 245 calories
Let blue cheese and cream cheese soften at room temperature. Mix cheese together and then add Old English spread, onions, and Worcestershire sauce. Mix well. Split into two equal portions. Wrap in plastic wrap, shape into balls, and allow them to harden in the fridge. Mix together the chopped pecans and parsley. Take cheese balls out of fridge, unwrap, and roll in the nut/parsley mixture until each ball is well-coated. Wrap again in plastic wrap and refrigerate overnight.
