Cream Cheese Ball

Submitted by AmyZoe

"Wow. I made this over the holidays, and it DISAPPEARED as soon as it hit the plate. It made a cheese ball that was twice the size as what I was used to so cooks beware. This is not going to last long. Recipe courtesy of The Joy of Cooking. Serving size is estimated."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 5 inch ball
• Serves: 5

ingredients

• 16 ounces cream cheese, softened
• 1⁄3 cup parmesan cheese, grated
• 1⁄4 cup mayonnaise
• 2 tablespoons onions, finely chopped
• 2 tablespoons carrots, finely chopped
• 2 tablespoons celery, finely chopped
• 1 teaspoon prepared horseradish, drained
• 1⁄2 teaspoon salt
• 1 cup walnuts or 1 cup pecans, chopped

directions

1. Blend all ingredients except nuts in a large bowl.
2. Place mixture on a large piece of plastic wrap.
3. Bring up the edges of the wrap and form mixture into a ball.
4. Place in a small deep bowl to help it hold its shape and refrigerate for at least 1 hour.
5. When it is firm, roll the cheese ball in walnuts or pecans. (I like to do this over a bowl so I can continue to put the nuts on the ball if some fall off.).
6. Press the nuts to make them adhere.
7. The cheese ball can be stored in the refrigerator for up to 3 days.