Yields 8-10 servings

Ingredients

• 16 oz. cream cheese, softened
• 7 oz. Pineland Farms Monterey Jack or Colby Jack Cheese, shredded
• ½ tsp. dry garlic salt
• ½ tsp. onion power
• 2 tbsp. Worcestershire sauce
• ½ cup almond slices
• 3 tbsp. fresh parsley, chopped, divided

Instructions

• In a medium bowl, combine cream cheese, Pineland Farms Monterey Jack or Colby Jack, Worcestershire sauce, garlic salt, onion power, and 1 tbsp. chopped parsley. Mix until ingredients are evenly distributed.
• Form the mixture into a ball and wrap in plastic film. Chill until firm.
• Combine the sliced almonds and remaining parsley and roll the chilled cheese ball in the nut mixture, pressing firmly until surface is evenly coated. Let sit at room temperature a few minutes before serving with crackers and pretzels.

Recipe by Emily McQuarrie