Makes one very large (approx. 8 inches across) cheese ball or two smaller ones.
8 ounces cream cheese, softened
8 to 12 ounces sharp or extra-sharp cheddar cheese, grated
1/4 cup green pepper, finely chopped
1/4 cup finely chopped green onion
1 teaspoon Tabasco (optional)
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 roasted and chopped nuts (my mom uses Walnuts, I used pecans)
Several tablespoons chopped parsley
A few dashes paprika
Combine cream cheese through the lemon juice in a large bowl and mix well. A stand mixer is handy here, but not necessary — we never had one.
Refrigerate the mixture overnight. The next day, stir together nuts, parsley and paprika in a large bowl. Shape the cheese mixture into one large ball or two smaller ones, then roll in the nut blend to coat.
Serve at room temperature with crackers.
Originally published in “Have A Retro Holiday With A Classic Cheese Ball”