Cheese Ball

8 oz cream cheese 
4 oz blue cheese 
1/3 c sour cream 
1 green onion, chopped 
3 T Emily G's Cabernet Sauvignon Jam 
½ c toasted almonds 
½ c fresh chopped flat leaf parsley 
½ T lemon zest 

In a mixer, combine the first four ingredients. Whip until smooth. Remove mixture and roll into a large round ball. Wrap in plastic wrap and refrigerate at least three hours. 

Meanwhile, grind the toasted almonds until fine. In a small bowl, combine the almonds, parsley and lemon zest. 

Before serving, roll the cheese ball in the almond mixture and place on a platter. Drizzle Emily G's Cabernet Sauvignon jam on top of the cheese ball. 

Serve with crackers or celery.