Braunschweiger Ball

1 lb. braunschweiger

1/4 cup mayonnaise

8 oz. cream cheese

1-2 Tb. heavy cream

1 tsp. dill paste

1/4 tsp. garlic paste

1/3 cup minced dill pickles

1 Tb. worchestershire sauce

3 dashes of hot sauce

chopped walnuts

Reserve 4 oz of cream cheese and mix with with heavy cheese to soften. Set aside to “frost” the ball. Blend together the remaining ingredients and form a ball in a small greased mixing bowl. Cover and refrigerate overnight. Remove from bowl and transfer to a serving plate. Frost with remaining softened cream cheese. Press chopped walnuts into the ball. Serve with rye triscuits or pumpernickel breadsticks.