In a large bowl, let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours.

Before serving, shape mixture into a ball. Roll ball in nuts and let stand 15 minutes. Serve with crackers or flatbread. Makes about 2 cups spread.

Prosciutto-Basil Cheese Ball: Prepare as directed in Step 1, except substitute finely shredded fontina cheese for the Gouda cheese; stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil along with the green onion and omit the dill. Substitute chopped toasted pine nuts for the almonds in Step 2. If desired, serve with apples, crackers, or flatbread.

Spicy Taco Cheese Ball: Prepare as directed in Step 1, except substitute finely shredded taco cheese for the Gouda cheese, stir in 2 tablespoons bottled chopped green jalapeno chile peppers along with the green onion, and omit the dill. Substitute 1/2 cup crushed corn chips for the almonds in Step 2.

Make-Ahead Directions: Prepare as directed in Step 1. Wrap cheese ball in moisture- and vapor-proof plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Unwrap and roll in nuts. Let stand for 15 minutes at room temperature before serving.

To make logs: Divide mixture into 4 portions. Shape into 5-inch-long logs before rolling in nuts.