Taco Tuesday: Dill Crunch Cheeseball

Week #14: Dill Crunch Cheeseball

You Will Need:

• 1 (8 oz package) cream cheese, soften
• 1 1/2 cups cheddar cheese (grated)
• 1/2 cup dill pickles (finely chopped)
• 1/4 cup green onions (finely chopped)
• 2 tbsps mayonnaise
• 1 tbsp worcestershire sauce
• 1/2 cup pecans  (finely chopped)
• 2 tbsps parsley and/or dill (finely chopped, fresh or dried)

1. Combine first 5 ingredients, beating until smooth.
2. Cover and chill until firm, 2 hours or overnight. Shape into a ball, and roll in a mixture of nuts and parsley.
3. Serve with assorted crackers.

As you know, we were at bible camp last week.  Many of you also know, they fed us every 20 minutes or so.  I gained 5 million pounds.  And this is the recipe I HAD to find online.  If you don't like dill pickles, too bad for you, and sorry, we can't be friends.  Just kidding, Doug doesn't like dill pickles, weirdo!

Just do it, and watch some OU football while you eat it!