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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Plenty of herbs blend with four kinds of cheese for this scrumptious spread. Using reduced-fat ingredients makes it a little lighter. âDeb Lavengood, New Palestine, Indiana Ingredients:
2 packages (8 ounces each) reduced-fat cream cheese |
1/4 cup reduced-fat mayonnaise |
1/2 cup shredded reduced-fat cheddar cheese |
1/4 cup shredded parmesan and romano cheese |
2 teaspoons finely chopped leek (white portion only) |
3/4 teaspoon worcestershire sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon dried chives |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon onion powder |
1/4 teaspoon seasoned salt |
1/4 teaspoon dried oregano |
1 teaspoon plus 2 tablespoons minced fresh parsley, divided |
2 tablespoons finely chopped walnuts |
assorted crackers |
Directions:
1. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, leek, Worcestershire sauce, garlic powder, chives, pepper flakes, onion powder, seasoned salt, oregano and 1 teaspoon minced parsley.
2. Cover and refrigerate at least 1 hour. Shape into a ball and roll in walnuts and remaining parsley; wrap in plastic wrap. Refrigerate at least 1 hour longer. Serve with crackers. Yield: 2-1/2 cups.
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