2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (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
Dash ground red pepper (cayenne)
*3 Tbl green onions, finely diced
BEAT cream cheese and Cheddar cheese in small bowl with electric mixer on medium speed until well blended.
ADD remaining ingredients; mix well. Cover. Refrigerate several hours or overnight.
PLACE drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted Crackers and bread sticks.
(I just roll mine into a ball, and then in chopped nuts if desired.)
Makes 3 Cups
~Kraft
1 pkg. (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
Dash ground red pepper (cayenne)
*3 Tbl green onions, finely diced
BEAT cream cheese and Cheddar cheese in small bowl with electric mixer on medium speed until well blended.
ADD remaining ingredients; mix well. Cover. Refrigerate several hours or overnight.
PLACE drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted Crackers and bread sticks.
(I just roll mine into a ball, and then in chopped nuts if desired.)
Makes 3 Cups
~Kraft
0 Lovely Comments:
Post a Comment