Cheeseball

This is an easy make-ahead appetizer recipe. The cheeseball can be made ahead and chilled 4 to 24 hours.
It makes a fairly large quantity so just divide it in two and freeze.

There are also tips to make it more calorie conscious which you will find at the end of the recipe.

Best Cheeseball

• 2 pkg. (8 oz.) 500 g. cream cheese
• 2 cups shredded sharp cheese
• 2 teaspoons Worcestershire sauce
• 1 small onion minced
• 1/8 teaspoon seasoned salt
• Chopped parsley or nuts
• 1/8 teaspoon cayenne pepper
• 1 teaspoon lemon juice

Leftovers may be reshaped, rewrapped and stored in the fridge for a few days. Freeze if not going to be used within a week.
This recipe can be made into one large or two regular size balls or into log shapes.

Variation:

Add one tbsp. chopped green pepper and 1 tbsp. chopped pimento

Shortcut:

Replace minced onion with 1 tsp onion flakes.

Lighten-up the fat content:

Reduce cream cheese to ½ cup. Add 4 tablespoons of fat-free ricotta cheese and use reduced-fat cheddar cheese.

Cheese Candle

Sprinkle caraway seeds on top and sides to represent dripped candle wax. Top with a carrot "flame". Serve as a spread for crackers.