2 packages (8 ounces each) cream cheese**
3/4 cup crumbled blue, Gorgonzola or feta cheese (4 ounces)**
1 cup shredded sharp cheddar cheese (4 ounces)
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/2 cup chopped fresh parsley
Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. **Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. **Cover and refrigerate about 2 hours or until firm. Serve with crackers.
**Iuse 1/3 less fat cream cheese. My package of blue cheese was 5 ounces and I used it all. After I mix all the ingredients together I line a bowl with plastic wrap and spoon the mixture into the bowl. I cover the mixture with the plastic wrap and then refrigerate it over night. When I'm ready to plate the cheeseball I remove the plastic-wrapped mixture from the bowl and I form it into a ball while it's still wrapped. This works so much better than doing it with your bare hands. I don't roll my finished cheeseball in parsley because my family would be less likely to eat it if it were green! If I were to serve it anywhere else I probably would roll it in the parsley or chopped pecans.
|Finely chopped onion.|
|Spoon into plastic wrap & bowl.|
|Cover with plastic wrap.|
|Forming inside plastic wrap.|
|After forming into ball.|
|Ready to serve.|