MEXICAN CHEESE BALL

Steps:

• In a large mixer bowl at medium speed, beat cream cheese until fluffy. Add Cheddar cheese, nuts, 2 teaspoons of the chili powder and garlic salt. Beat at low speed until well blended.With moistened hands, shape into 1 large or 2 small balls.If making ahead, wrap in plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.To serve, place on serving plate. Sprinkle remaining 1/2 teaspoon chili powder over top and surround with parsley. Serve with crackers.