Almond-Cheddar Ball

• 1 lb. shredded sharp Cheddar cheese, at room temperature
• 1 large (8 oz.) pkg. cream cheese, at room temperature
• 1/3 c. finely chopped sweet pickle
• 2 Tbsp. each: dry sherry and mayonnaise
• 1 Tbsp. Dijon mustard
• dash of cayenne pepper
• 3/4 c. coarsely chopped almonds
• assorted crackers

1. Beat Cheddar cheese and cream cheese together until smoothly blended.
2. Add pickle, sherry, mayonnaise, mustard and pepper; mix well.
3. Cover and chill until firm enough to handle.
4. Spread the nuts in a shallow baking pan and toast in a 350u0b0 oven for 8 minutes or until evenly browned.
5. Divide cheese mixture in half; shape each into a ball.
6. Wrap airtight and refrigerate as long as 2 weeks. Before serving, roll in almonds to coat evenly and let stand at room temperature about half an hour.
7. Serve with crackers.
8. Makes 2 balls, each about 4 inches in diameter.

shredded sharp cheddar cheese, cream cheese, sweet pickle, sherry, mustard, cayenne pepper, almonds, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656487 (may not work)