8oz.H-E-B Cream Cheese, softened,
1/3cupRothschild Farm Pineapple Habanero Dip,
4oz.Shredded Monterey Jack cheese, (1 cup),
3/4cupfinely chopped pecans or parsley,
1Beat cream cheese with dip in a small mixing bowl with an electric mixer on Medium speed until well blended. Add cheese; blend on Low speed 30 to 60 seconds. Cover and chill 1 hour.
2Form mixture into a ball and roll in pecans or parsley. Wrap in plastic wrap and refrigerate up to 2 days until ready to serve.
3Remove from refrigerator 30 minutes before serving. Discard wrap; place cheeseball on a plate and serve with crackers.
No Nutritional Information Available