This recipe came from my dear friend Rose, about twenty-five years ago. I make it every holiday and I always receive great raves.
If you were here at the holiday open house and tried the one with the hot bourbon sauce, same recipe, only I added about 2 tbs of the hot sauce.
2 8 oz. Packages of cream cheese
1 cup shredded sharp cheddar cheese
1 small onion finely chopped
1 tablespoon Worcestershire sauce
Finely snipped parsley
Place cheese in small mixer bowl, let stand at room temp. till softened beat in onion and Worcestershire sauce on low-speed. Beat on medium speed scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours.
Shape mixture into large ball or logs, roll in parsley and chopped nuts. Refrigerate to firm up.