Nutty Cheese Ball

Ingredients 1 container (8 ounces) reduced-fat, soft style cream cheese at room temperature 1 cup shredded smoked cheddar cheese (4 ounces), at room temperature 1 cup shredded Monterey Jack cheese (4 ounces), at room temperature 1/2 cup reduced-fat mayonnaise 2 tablespoons dry white wine or low-fat (1% milkfat) milk 1/4 cup finely chopped sliced almonds (toasted) 1/4 cup finely chopped pecans (toasted) 1/4 cup finely chopped walnuts (toasted) Nutritional Information 1 Serving: Calories 122 Saturated Fat 4g Total Fat 10g Protein 5g Carbohydrate 3g Fiber 0g Sodium 161mg Cholesterol 18mg

Introduction: In the early 1900s, cheese and crackers were served with coffee after dessert. By the 1950s, cheese had become an appetizer, and nothing was more popular than cheese balls. Makes 16 servings. Preparation time: 15 minutes. Chilling time: 2 hours. Step 1: In a small bowl, with an electric mixer on high, beat the cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and wine until well mixed. Wrap in plastic wrap; shape into a ball. Refrigerate for at least 2 hours (will keep for 2 days). Step 2: Place the almonds, pecans, and walnuts on separate sheets of wax paper. Unwrap the cheese mixture and divide into thirds. Form each third of cheese mixture into a ball. Carefully roll one ball in the almonds, one ball in the pecans, and one ball in the walnuts, coasting each completely. Rewrap in plastic wrap and refrigerate until time to serve. Serve the cheese balls with an assortment of crackers. Toasting Nuts: For a rich, toasty flavor, bake nuts in a 350° oven for 5 to 10 minutes or until they are golden, stirring occasionally.