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Cheese Roll


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  • 2 packages (8 ounces each) cream cheese, room temperature
  • 4 ounces blue cheese
  • 4 ounces spreadable cheese (Wispride)
  • 1 teaspoon onion juice
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup chopped pecans


Cream cheeses until smooth and well blended. Blend in the onion juice and Worcestershire sauce. Cover and refrigerate in bowl for at least 2 hours. When chilled enough to work with, shape into a roll and roll in the chopped parsley and pecans. Wrap in foil and chill until ready to serve. Serve with assorted crackers.

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