Party Cheese Ball

Philadelphia Cream Cheese

Made it,
Loved it.

Serving size 24

Prep Time 15MIN

Ingredients

16 oz PHILADELPHIA Cream Cheese, softened
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

Directions

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:

VARIATION
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
Substitute pimentos for the red bell peppers and/or toasted chopped PLANTERS Slivered Almonds or finely chopped fresh parsley for the nuts.

VARIATION
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.