Mexican Cheese Ball
1 lb of Mexican Velveeta
8 oz. soft cream cheese
1/2 cup chopped onions
1/4 cup of chopped black olives
Frito Chips or Corn Chip (not thins)
Mix Velveeta and cream cheese together and refrigerate one hour in bowl. Take out and form a cheese ball and roll in the mixture of onion and olives. Serve on a plate surrounded by chips.
Olive and Almond Cheese Ball
8 oz cream cheese softened
1/4 cup pimiento olives, coarely chopped
1 tsp minced garlic
1/2 cup sour cream
1 tsp Louisiana Hot Sauce
Package of sliced almonds
Place first 5 ingredients in a bowl and mix throughly using your hands. Form into a ball. Sprinkle almonds on a sheet of plastic wrap and roll the ball in the sliced almonds until covered. Wrap clean sheet of plastic wrap around cheese ball. Refrigerate for 12 to 24 hours before serving, or freeze for later use.
