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: Sugar, vinegar powder (maltodextrin, food starch-modified and vinegar), dehydrated bell peppers and jalapeno, sodium diacetate, silicon dioxide, extractives of parika. TOPPING: Chili Peppers, paprika, maltodextrin.