Ingredients
3 tablespoon finely chopped
pecans
1 package (8 ounces)
Fat Free 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
Fat Free Cheese (4 ounces)
1/4 cup minced parsley
Preheat
the oven to 350° and spread out
the pecans in a small pan. Bake, tossing
once, for 8 minutes or until toasted.
Meanwhile, 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
sharp 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 in plastic
wrap and refrigerate until time to serve.
Place the ball on a serving platter and
surround with an assortment of crackers. |
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