Red Dirt Farm and Studio

This recipe came from my dear friend Rose, about twenty-five years ago.  I make it every holiday and I always receive great raves.

If you were here at the holiday open house and tried the one with the  hot bourbon sauce, same recipe, only I added about 2 tbs of the hot sauce.

Enjoy!

2 8 oz. Packages of cream cheese

1 cup shredded sharp cheddar cheese

1 small onion finely chopped

1 tablespoon Worcestershire sauce

Finely snipped parsley

Chopped Pecans

Place cheese in small mixer bowl, let stand at room temp. till softened  beat in onion and Worcestershire sauce on low-speed.  Beat on medium speed scraping bowl frequently, until fluffy.  Cover and refrigerate at least 8 hours.

Shape mixture into large ball or logs, roll in parsley and chopped nuts.  Refrigerate to firm up.