This is my cheeseball. I made it on Thanskgiving and didn't get a chance to take a picture before some people got a hold of it. It's not usually in our Thanksgiving celebrations but my uncle used to make one for Christmas every year and I was really missing it. Sadly this is not his recipe but mine but it's still good.
1 1/2 packages of 8 ounces of cream cheese at room temperature
1 package of lipton onion soup mix
2-3 TBSP of Worcestershire sauce
1 TBSP of minced garlic
2 green onions chopped
1 bag of finely shredded Mexican cheese blend
2 tsp of paprika
salt to taste
chopped nuts (I used flavor groove cashews but i think pecans are more common)
In a mixing bowl combine cream cheese, 1/2 of Mexican cheese blend, green onions, Worcestershire sauce, Lipton onion soup mix, paprika, onion, and garlic.
*I did this with my immersion blender and it worked wonderfully. I think an electric mixer would work too but it would just take more time and effort.
If its too thick try adding small amounts of milk to make it easier to work with. I added milk but I'm not sure how much. It did work well.
If it's too bland add salt or more paprika but beware the soup mix will add lots of flavor while it's setting up.
Once it's at the right consistency mix the rest of the cheese in. I added it separately because my immersion blender dissipated the first half of the cheese. If you are using a hand mixer this step may be unneccesary and you can add all the cheese in the beginning.
Next chop your nuts. If you have a food processor or a mini chopper put them in for a couple of seconds.
Put nuts on a baking pan and roll your cheese ball in them until fully coated.
Wrap the whole thing in plastic wrap and let set overnight.
Serve with crackers and veggies! Enjoy.