The Big Cheese

• 2 cups grated Cracker Barrel Old Cheddar Cheese
• 1 pkg (250g) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. minced onion
• 1/2 tsp. LEA & PERRINS Worcestershire Sauce
• 5 dashes hot pepper sauce
• 1/4 cup chopped walnuts
• 2 Tbsp. fresh parsley, chopped
• Christie Vegetable Thins Crackers

1. IN a medium bowl, combine cheddar cheese and cream cheese until well blended.
2. STIR in onions, Worcestershire sauce, and hot pepper sauce.
3. Set aside.
4. PLACE walnuts on a cutting board.
5. Using a rolling pin, crush walnuts into fine crumbs.
6. Sprinkle parsley over walnuts and mix.
7. Using your hands, form the cheese mixture into a smooth ball.
8. Roll the ball in the walnut-parsley mixture until the ball is evenly coated.
9. COVER with plastic wrap and refrigerate for at least 1 hour before serving.
10. Serve as a spread with crackers.

grated cracker barrel old, cream cheese, onion, worcestershire sauce, pepper sauce, walnuts, fresh parsley, crackers

Taken from www.kraftrecipes.com/recipes/the-big-cheese-83531.aspx (may not work)