Categories: Appetizers

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced
• PINE NUT-PESTO CHEESE BALL:
• 2 tablespoons prepared pesto
• 2 tablespoons minced fresh basil
• 2 tablespoons plus 1/2 cup pine nuts, toasted, divided
• HORSERADISH-BACON CHEESE BALL:
• 2 tablespoons prepared horseradish
• 1/2 cup crumbled cooked bacon
• 1 green onion, finely chopped
• SALSA CHEESE BALL:
• 2 tablespoons tomato paste
• 1/8 teaspoon salt
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped onion
• 1 tablespoon minced seeded jalapeno pepper
• Assorted crackers

Directions

1. • In a large bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.

2. • For Pine Nut-Pesto Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.

3. • For Horseradish-Bacon Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.

4. • For Salsa Cheese Ball: In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.

5. • Can refrigerate for up to two weeks. Serve with crackers. Yield: 3 cheese balls (1 cup each).

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