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3 oz. blue cheese, room temperature
2 3 oz. jars Old English processed cheese spread, room temperature
12 oz. cream cheese (regular, not whipped), room temperature
2 T. grated fresh, white onion
1 T. plus 1 t. Worcestershire sauce
3/4 C. finely chopped fresh parsley, divided
1 C. finely chopped pecans
1. Mix together the softened cheese, add the grated onion, Worcestershire sauce and 1/2 cup of the parsley.
2. Knead together until thoroughly combined.
3. Cover and chill in the refrigerator for 30 minutes.
4. Mix the remaining 1/4 cup of parsley with chopped pecans and spread evenly on a flat surface.
5. Mold the cheese into ball and press it into the chopped pecan mixture, coating evenly on all sides.
6. Cover and refrigerate at least overnight.
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