Serves: 8
Total Calories: 463
1. Let the cream cheese sit at room temperature for 1 hour to soften before continuing with the recipe.
2. In a large mixing bowl combine softened cream cheese and Cheddar cheese. Mix well. Add onion soup mix, lemon juice and cayenne. Mix well. Chill. Divide the mixture into 2 parts. Shape into 2 balls. Combine nuts and parsley in a small bowl. Place the nut mixture on wax paper. Roll the cheese balls in the nut mixture.
3. Wrap in foil or plastic wrap. Refrigerate overnight. (Makes 2 balls. One cheese ball can be frozen for later use if not needed now.)
* Put some parsley in a measuring cup. Snip with scissors in cup until finely chopped.
This Cheese Balls recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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