• 4 ounces neufchatel cheese, softened and cubed
  • 4 ounces sharp cheddar cheese, grated
  • 2 ounces blue cheese, softened and cubed
  • 1/4 cup mayonnaise, preferably whole egg and unsweetened
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon chile powder
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons stuffed green olives, finely chopped
  • 2 tablespoons onions, finely chopped
  • 1 tablespoon sweet pickle relish
  • 1/2 cup sunflower seed, toasted
  • 1/2 cup flat leaf parsley, finely chopped
  • 1 Put the three cheeses in a food processor, and buzz until blended.
  • 2 Add the remaining ingredients — except for the sunflower seeds and parsley — and buzz to blend well.
  • 3 Put the cheese mixture in the fridge for two hours so it firms up.
  • 4 While cheese mixture chills, toast sunflower seeds until they are golden, then remove from pan and allow them to cool. Then stir together seeds and parsley. Set aside.
  • 5 Remove cheese mixture from fridge and shape into a ball or log (you may need to wear latex gloves to do this).
  • 6 Spread sunflower seeds and parsley on a sheet of waxed paper, and roll cheese ball/log in this combination.
  • 7 Serve with crackers, crudités and or small toasts.