Blend cheeseball mix with 16oz. softened cream cheese. Refrigerate just long enough for cheese to cool and become hard enough to roll into balls. You may make one large cheeseball or several small ones. Roll in enclosed topping and refrigerate overnight for best flavor. Yes, you can use low fat or no fat cream cheese. These products make for a softer cheeseball.Serve with your favorite cracker or bread. Great as a topper for baked potatoes, pasta or vegetables. Let your imagination run wild. Serve on fish, steak or chicken.
CHEESEBALL MIX: Dehydrated Onion, Black Pepper, Dehydrated Garlic, Salt, Dehydrated Parsley, Dehydrated Vegetables (Including Bell Pepper, Green Chile, Garlic), Maltodextrin, Spices (Chili Pepper, Sugar, Salt, Citric Acid, Natural Flavor), Tabasco Powder (Vinegar, Red Pepper, Salt), And Not More Than 2% Tricalcium Phosphate Added To Prevent Caking. TOPPING: Black Pepper.