8 oz cream cheese, room temp  •  1/2 C sharp cheddar cheese
1 small avocado, mashed  •  3/4 C pecans, chopped 
1/2 tsp garlic powder  •  green chile, to taste  •  2 T paprika 
2 T parsley flakes, dried

The avocado cheese ball is by far one of my favorite appetizers. Since I was a girl my grandmother has made this crowd pleaser for dinner parties, the holidays or even game nights. I have yet to taste a cheese ball that I like better, I am sure you will also have a hard time comparing this to another. The creaminess of the avocado and cream cheese coupled with the rich flavors from the sharp cheddar and green chile make this cracker spread one of a kind. Take this to your next dinner party, the guests will all thank you.

Prep cheese ball the night before and refrigerate: Begin by mashing cream cheese and cheddar cheese in a large mixing bowl. Add in avocado and mix well, then add in the green chile and garlic powder and continue to mix. Finally add in about 1/4 C of the pecans, mix, roll into a ball and set aside. Meanwhile, in another large mixing bowl add the paprika, parsley and pecans, mix together and add the rolled cheese ball. Coat cheese well and wrap with plastic.  Refrigerate for up to 24 hours before serving. Serve with your favorite crackers or vegetables.

Serves 8-10

notes: You can also mix in some chopped onions to this cheese ball for added flavor and texture. Sometimes I will even use dried onion or onion powder. If your cheese ball isn’t covered fully on the outside you can add more paprika, parsley and pecans.

… Happy Monday!