3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temp)
3 green onions (finely chopped with tops, 1/3 cup) 1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350 degrees and spread out the pecans in a small pan.
Bake tossing once for 8 mins or until toasted.

Meanwhile in a small bowl place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 mins or until well blended. Stir in the cheddar cheese.

Wrap the mixture in plastic wrap shape into a 4-inch ball and chill for 15 mins. On wax paper toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture coating it completely.

Rewrap in plastic wrap and refrigerate until time to serve.

Place the ball on a serving platter and surround with an assortment of crackers.

Yield 24 Servings: 1 tablespoon has Cals 50, Sat Fat 2g, Total Fat 4g, Protein 2g, Carb 1g, Fiber 0g, Sod 72mg, Chol 12mg