Pineapple Habanero Cheeseball
8 oz. H-E-B Cream Cheese, softened
1/3 cup Rothschild Farm Pineapple Habanero Dip
4 oz. Shredded Monterey Jack cheese, (1 cup)
3/4 cup finely chopped pecans or parsley
Beat cream cheese with dip in a small mixing bowl with an electric mixer on Medium speed u
ntil well blended. Add cheese; blend on Low speed 30 to 60 seconds. Cover and chill 1 hour
Form mixture into a ball and roll in pecans or parsley. Wrap in plastic wrap and refrigera
te up to 2 days until ready to serve.
Remove from refrigerator 30 minutes before serving. Discard wrap; place cheeseball on a pl
ate and serve with crackers.