How to make it

  • Let the cream cheese sit at room temperature for 1 hour to soften before continuing with the recipe.
  • In a large mixing bowl, combine softened cream cheese and Cheddar cheese. Mix well.
  • Add onion soup mix, lemon juice, and cayenne. Mix well.
  • Chill.
  • Divide the mixture into 2 parts. Shape into 2 balls.
  • Combine nuts and parsley in a small bowl.
  • Place the nut mixture on wax paper. Roll the cheese balls in the nut mixture.
  • Wrap in foil or plastic wrap. Refrigerate overnight.
  • One hour before serving time, put each ball on a serving plate and surround with an assortment of crackers.
  • Makes 2 balls.
  • One cheese ball can be frozen for later use if not needed now.

Reviews & Comments 3

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  • lovebreezy 9 years ago
    I haven't heard the name Miriam B. Loo, in years. I have a recipe in one of her Current cookbooks. Thanks for the blast from the past.
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    " It was excellent "
    debbie919 ate it and said...
    Great recipe, thanks!
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    " It was excellent "
    minitindel ate it and said...
    im lovin' the cheese balls this year
    thanks five

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