|
Down Georgia way in the autumn of the year, college football is a serious matter and so are the picnics that precede them. This cheese ball is a recipe that Dolly Pennington's mother-in-law would traditionally tote to the University of Georgia games.
Makes 20 servings
Preparation time: 10 minutes
Chilling time: 2 hours
2 8-ounce packages cream cheese
2 5-ounce jars Kraft Old English sharp cheese spread
1 8-ounce bottle creamy blue cheese salad dressing
1 tablespoon minced onion
1-1/2 cups coarsely chopped Georgia pecans
Dash Worcestershire sauce
Garlic salt to taste
With an electric mixer, blend cheeses, salad dressing, Worcestershire sauce, onion and garlic salt until smooth. Divide mixture into two balls and wrap in plastic. Chill at least two hours. When cold, roll cheese balls in chopped pecans and serve with crackers. |
