No matter the season or occasion, cheese balls with a variety of crackers are always a hit with the crowd.

Ingredients (for each ball)

• 2 packages (8 oz. ea.) cream cheese, softened
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced

Pine Nut-Pesto Cheese Ball

• 2 Tbsp. prepared pesto
• 2 Tbsp. minced fresh basil
• 2 Tbsp. plus 1/2 cup pine nuts, toasted, divided

Horseradish-Bacon Cheese Ball

• 2 Tbsp. prepared horseradish
• 1/2 cup crumbled cooked bacon
• 1 green onion, finely chopped

Salsa Cheese Ball

• 2 Tbsp. tomato paste
• 1/8 tsp. salt
• 2 Tbsp. minced fresh cilantro
• 1 Tbsp. finely chopped onion
• 1 Tbsp. minced seeded jalapeno pepper

• Assorted crackers

Directions

In a large mixing bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.

Pine Nut-Pesto Cheese Ball: In a small mixing bowl, beat one portion of the cream cheese mixture and pesto until blended. Stir in basil. Chop 2 Tbsp. pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.

Horseradish Cheese Ball: In a small mixing bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball; wrap in plastic wrap; chill until firm.

Salsa Cheese Ball: In a small mixing bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.

Refrigerate for up to 2 weeks. Serve with a variety of crackers.

Yields: 3 cheese balls

By Connie from Cotter, AR