Prep Time
15 Mins
Cook Time
3 Hours
24 servings, 2 Tbsp. each

Known to frequent holiday open houses, this creamy appetizer with a nutty exterior doesn't stick around long. Which is exactly why you'll want to keep this recipe handy.

How to Make It

Step 1

BEAT cream cheese and Cheddar in small bowl with mixer until blended.

Step 2


Step 3

ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.

Step 4


Step 5

SHAPE into ball; roll in nuts. Serve with RITZ Crackers.

Step 6


Step 7

kraft kitchens tipsVARIATION Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts.SUBSTITUTESubstitute pimentos for the red bell peppers and/or toasted chopped PLANTERS Slivered Almonds or finely chopped fresh parsley for the nuts.VARIATION Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in nuts until evenly coated. Serve as directed.

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Ratings & Reviews

jmborders's Review

April 03, 2013
Great cheese ball!! It is really large. My husband and I love it so much I try not to make it to often because we eat it all!