Virginia's Kitchen

I picked this as my first recipe because it was one of the first things that I can remember preparing in my mom's kitchen. My Aunt Joan has brought this cheeseball to almost every family function that I can remember. In my family (and in most, I imagine), all the women gather in the kitchen to put the finishing touches on what was brought in various pyrex dishes and warming food carriers while the men watch whatever ballgame is on in the den and the kids run around. The kitchen table is always loaded with snacks that everyone nibbles on before the main event. Joan's cheeseball always has it's place on the table, along with the Chex Mix (doctored with plenty of mixed nuts by my grandmother), cookies, Rice Krispy treats, and the infamous cream cheese/hot pepper jelly appetizer that we Southerners love.

This is a large cheeseball - it should serve twelve people easily. It is very simple to half (the picture is of half a recipe). Leftovers are wonderful as a snack!

Joan's Cheese Ball
Serves 12 (at least)

2 (8 ounce) packages of cream cheese, softened
1/3 cup grated Parmesan cheese
1/2 cup mayo
10 crisply cooked bacon strips, crumbled
1/4 cup cup green onion slices

Combine cream cheese and mayo, mixing until well blended. Add remaining ingredients; mix well. Shape into one large ball or two smaller balls. This is best served with the Big Wheat Thins. :)

**I use low-fat cream cheese (never fat free, eww) and fat free or lowfat mayo. With these substitutions (based on 12 generous servings), I calculate 4 points.