Author :: Mrs Liz
Category :: Appetizer Recipes
Ingredients ::
- 3 Tablespoons finely chopped pecans
- 1 package (8 oz.) Neufchatel cream cheese (at room temperature)
- 3 green onions (finely chopped with tops, 1/3 cup)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot red pepper sauce
- 1/4 teaspoon minced garlic
- 1 cup shredded sharp cheddar cheese (4 oz.)
- 1/4 cup minced parsley
From: Washington County Retail, paper December 9, 2007
Preheat the oven to 35o degrees.
Spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted.
In a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese.
Wrap the mixture in plastic wrap, shape into a 4 inch ball, and chill for 15 minutes.
On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely.
Rewrap the cheese ball in plastic wrap and refrigerate until it is time to serve.
Place the ball on a serving platter. Serve alongside with crackers, pita chips or toasted slices of French bread.
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