Almond-Cheddar Ball

1. 1

   Beat Cheddar cheese and cream cheese together until smoothly blended.

2. 2

   Add pickle, sherry, mayonnaise, mustard and pepper; mix well.

3. 3

   Cover and chill until firm enough to handle.

4. 4

   Spread the nuts in a shallow baking pan and toast in a 350u00b0 oven for 8 minutes or until evenly browned.

5. 5

   Divide cheese mixture in half; shape each into a ball.

6. 6

   Wrap airtight and refrigerate as long as 2 weeks. Before serving, roll in almonds to coat evenly and let stand at room temperature about half an hour.

7. 7

   Serve with crackers.

8. 8

   Makes 2 balls, each about 4 inches in diameter.

* Per serving · 4 servings · Values may vary.

No additional tips available.