Wednesday, January 20, 2010

Holiday (or Everyday!) Cheeseball

So many people have the preconceived notion that cheeseballs are lumps of over-processed junk--which they usually are--and are always left untouched at parties. This recipe, however, is always the first thing to be devoured at all my family parties. Pictures to come!


2 (8 oz.) pkgs. cream cheese, at room temp.
8 green onions, sliced into small rings
4 oz. dried beef (Carl Buddig is best), chopped
4 tsp. Worcestershire sauce
1 cup shredded cheddar cheese

Chop beef and green onions. Mix the beef, green onions, Worcestershire, cream cheese, and 3/4 cup cheese. Turn out onto a piece of wax paper and form into a ball. Roll it in the remaining 1/4 cup cheese. Transfer to a plate, cover with plastic wrap and let chill in refrigerator for 2 hours. Bring out of fridge at least 20 minutes before serving to allow it to soften a bit. Ritz crackers, wheat thins, club crackers, or Triscuits are the best choice of crackers to serve with it.

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