In the early 1900's, cheese and crackers were served with coffee after dessert. By the 1950's, cheese had become an appetizer, and nothing was more popular than cheese balls.

Ingredients:

8 ounces reduced fat soft cream cheese at room temperature
1 cup shredded smoked Cheddar cheese (4 o.z.), at room temperature
1 cup shredded Monterey Jack cheese (4 o.z.), at room temperature
1/2 cup reduced fat mayonnaise
2 tablespoons dry white wine or low fat (1% fat) milk
1/4 cup finely chopped sliced almonds, toasted
1/4 cup finely chopped pecans, toasted
1/4 cup finely chopped walnuts, toasted

Directions:

In a small bowl, with an electric mixer on High, beat the cream cheese, Cheddar cheese, Monterey Jack cheese, mayonnaise, and wine until well mixed. Wrap in plastic wrap; shape into a ball. Refrigerate for at least 2 hours (good for 2 days).
Place the almonds, pecans, and walnuts on separate sheets of wax paper. Unwrap the cheese mixture and divide into thirds. From each third of cheese mixture into a ball. Carefully roll 1 ball in the almonds, 1 ball in the pecans, and 1 ball in the walnuts, coating each completely. Rewrap in plastic wrap and refrigerate until time to serve. Serve the cheese balls with an assortment of crackers. Makes 16 servings.