Cheese Ball

We make this every year at least once between Thanksgiving and Christmas. It is a slightly altered version of the one in the Better Homes and Garden New Cook Book, 1981 Edition.

Cheese Ball

1 8-oz package cream cheese, softened
1/4 cup sour cream*
1/4 cup butter, softened
2 Tablespoons finely chopped roasted red peppers
1 1/2 teaspoons dried parsley or 1 Tablespoon fresh, snipped parsley
1 teaspoon grated onion (Really. That's all you need.)

1/3 cup finely chopped nuts

Combine cream cheese, sour cream, and butter; beat with electric mixer till fluffy. Mix in red peppers, parsley, and onion. Chill. Shape into a ball and coat with nuts.**

Makes about 1 3/4 cups.

*This used to say 1/2 cup sour cream, but we decided we wanted a little stiffer cheese ball.  If you keep it at 1/2 cup sour cream, it would fill celery quite nicely though.  Also, to keep this cheese ball from getting watery, store leftovers level.

**Lately I just chill it in a bowl and sprinkle the nuts on top. Easy peasy.