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ONION CHEESE BALL
Nanette
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16 oz. Cream Cheese (room temperature)
1/2 block Margarine
1 envelope Dry Onion Soup Mix
Dash of Tabasco Sauce
1/4 c. Pecans (finely chopped)
1 c. Pecans (coarsely chopped)
Mix first 5 ingredients together thoroughly and refrigerate mixture until firm. After it has firmed up, you will be able to form it into a ball.
Toast the 1 cup of chopped pecans in a 350° oven until golden brown, then allow to cool. Roll chilled cheese ball in the cooled pecans until the ball is well coated. Chill overnight. Remove from the refrigerator about 1/2 hour before ready to serve.
Serve with crackers |
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