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
1 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.
Kraft Kitchens tips:
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.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 24 Total
- Calories 130
- Total Fat 13 g
- Saturated Fat 6 g
- Sodium 135 mg
- Total Carbohydrates 2 g
- Fiber 1 g
- Protein 4 g
- Cholesterol 35 mg
- Sugars 1 g
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.