2 (8 oz.) pkgs. cream cheese
1 (8 oz.) pkg. shredded sharp Cheddar cheese
1 env. dry onion soup mix
1 tsp. fresh lemon juice
Dash of cayenne pepper
1/2 c. pecans, finely chopped
1/2 c. chopped parsley
Crackers

YOU'LL NEED:

Lg. mixing bowl
Mixing spoon
Sm. bowl
Measuring spoons
Measuring cups
Scissors
Wax paper
Foil or plastic wrap
2 serving plates

Let the cream cheese sit at room temperature for 1 hour to soften before continuing with the recipe. In a large mixing bowl, combine softened cream cheese and Cheddar cheese; mix well. Add onion soup mix, lemon juice, and cayenne. Mix well. Chill. Divide the mixture into 2 parts. Shape into 2 balls. Combine nuts and parsley in a small bowl. Place the nut mixture on wax paper. Roll the cheese balls in the nut mixture. Wrap in foil or plastic wrap. Refrigerate overnight. One hour before serving time, put each ball on a serving plate and surround with an assortment of crackers. Makes 2 balls - one cheese ball can be frozen for later use if not needed now.

Note: Put some parsley in a measuring cup. Snip with scissors in cup until finely chopped.