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Get your apron face on, we’re making a cheese ball. This is a recipe I have in my “The Taste of Home Cookbook” I got at Christmas that I modified. (shout out to you know who you are for the book!!!!!) 

Fiesta Cheese ball *party party*

1 package (8 ounces) cream cheese, softened

1/2 shredded Colby-Monterey Jack cheese (You can use really any cheese you want, this is what I had on hand.)

2 tablespoons dried cilantro

2 tablespoons onion powder (or minced onion)

1 tablespoon chili powder

1/2 teaspoon garlic salt (or 1/4 teaspoon each garlic powder and salt)

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon cumin

1 teaspoon buffulo wing sauce or hot pepper sauce (or as little or much as you like)

2 tablespoons dried parsley

*Any herbs you have or want fresh just double the amount needed. Any item you don’t have on hand simply leave out, it’s that easy.

Beat the cream cheese, add everything except the parsley. Cover and refrigerate for at least 1 hour then shape into a ball by scraping onto plastic wrap and molding it with your hands. Roll it in the parsley flakes and refrigerate over night or for 8 hours and then serve with crackers.

You can also mix the parsley in with everything else and serve it immediately as a soft spread.

Nutrition: 2 tablespoons (without the cracker) is 80ish calories but, lets get real, people eating cheese balls don’t usually care about the calories.

Have fun eating it, my family did.

I.F.

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