Party Cheese Ball

• 1/2 lb. Neufchatel cheese
• 1/4 lb. Blue vein cheese
• 1/4 lb. Cheddar cheese
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 2 to 3 spring onions, finely chopped
• 1 to 2 cloves crushed garlic
• dash of Worcestershire
• generous dash of horseradish
• 1 small pkg. flaked almonds
• water crackers
• crudities
• butter

1. Set cheeses out to warm to room temperature.
2. Put Neufchatel in a bowl; grate Cheddar and crumble Blue vein into the bowl.
3. Add green pepper, spring onions and a daub of softened butter.
4. Add red pepper and all other ingredients except nuts.
5. Mix together with a wooden spoon until well blended and smooth.
6. Lay out a sheet of cling wrap (plastic), place mixture on it and mold into a ball. Refrigerate until firm, at least 45 minutes.
7. Toast almonds lightly in the oven and allow to cool.
8. Take plastic off the ball and coat well with the almonds.
9. Serve on a platter with a variety of crackers and crudities.
10. Use a knife to spread.

neufchatel cheese, vein cheese, cheddar cheese, green pepper, red pepper, spring onions, garlic, worcestershire, generous, almonds, water crackers, crudities, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707651 (may not work)