Archive | November 2012

Mexican Cheese Ball

Mexican Cheese Ball

what you need

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

1

cup  KRAFT Shredded Sharp Cheddar Cheese

2

Tbsp.  finely chopped red peppers

2

Tbsp.  chopped fresh cilantro

2

 green onions, finely chopped

1

tsp.  hot pepper sauce

1

tsp.  lime zest

1/4

tsp.  chili powder

12

 RITZ Crackers, finely crushed (about 1/2 cup)

make it

BEAT cream cheese and shredded cheeses in medium bowl with mixer until well blended.
ADD all remaining ingredients except cracker crumbs; mix well. Shape into ball. Refrigerate 1 hour.
ROLL in crumbs. Serve with additional RITZ Crackers.
Blogger’s Note:
I pinned this from Kraft Foods last January with the intention of making it during the holiday season in 2012. I omitted the red peppers because I can’t eat them, and it was fine. If I make it again, I am going to reduce the cilantro to 1 Tablespoon, and increase the chili powder to 1/2 teaspoon. I might also consider adding just a pinch of paprika.
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