1 16-oz pkg. cream cheese, softened
2 cups medium cheddar cheese, grated
2 cloves garlic, minced
4 green onions, diced
1 tsp. fresh rosemary, crushed
1 tsp. garlic salt
1 cup pecans, chopped
½ jar raspberry chipotle salsa
In a large bowl, combine cream cheese, cheddar, onions, garlic, rosemary and garlic salt. Mix with hand mixer until smooth.
Form into 2 balls and roll in chopped pecans. Wrap in plastic wrap and refrigerate for several hours or overnight.
When ready to serve, pour salsa over top and serve with crackers.
