Prep: 15 minutes (plus refrigeration)

Ingredients:

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 1 Tbsp. each chopped red bell pepper and finely chopped onion
• 2 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• Dash ground red pepper

Directions:

Mix cream cheese and cheddar with electric mixer on medium speed until well blended. BLEND in remaining ingredients. Refrigerate several hours or overnight. PLACE drinking glass in center of serving platter. Drop round tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional chopped red bell pepper. Serve with crackers and breadsticks.

Makes 12 Servings

Mini Cheese Balls

Shape cream cheese mixture into 1-inch balls. Roll in light rye bread crumbs or dark pumpernickel bread crumbs.