by Julie Geary
This is a simple recipe that plays down the strong garlic taste that some versions of the cheese emphasize.
2 (8 oz.) pkgs. cream cheese
1 tablespoon Dijon mustard
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 tablespoon fresh lemon juice
salt & pepper to taste
1 cup walnuts, toasted
1. Let cheese stand at room temperature before softening it up with a hand mixer. When it has the consistency of whipped butter,
2. Add rest of the ingredients and beat with mixer until well blended and smooth.
3. Refrigerate until cool.
4. Toast walnuts, crush into small pieces and lay out onto cutting board.
5. Form ball by hand and roll onto the nuts until completely covered.
Make ahead, wrap and store until ready to use. It will keep for up to a week.
Recipe courtesy of Julie Geary, Classic Cooks Catering, 2010.