Christmas Cheese Ball

This was a huge hit with my family this year–it’s gone, all gone, which makes me sad, because I didn’t get nearly enough of it.

My family eats dinner after 4:00 Christmas Eve Mass, so around 6:00 we were beginning our dinner at a local Italian place. However, this still means we’ll need some nibblies for the house once we’re back and watching A Christmas Story. So this year I decided to make this after seeing it listed as “Holiday Cheese Ball” in America’s Test Kitchen Cookbook.

I halved the recipe and made some other changes, which I’ll note below. My family adored it.  (The reason I halved it? I only had a baby food processor. Now I have a BIG ONE (!) so I can make the normal sized ball next time)

Christmas Cheese Ball

Adapted from America’s Test Kitchen Cookbook

4 oz. shredded sharp cheddar cheese

4 oz. cream cheese, softened

2 oz. feta cheese

A few dashes Tabasco sauce

A few dashes Worchestershire sauce

1 garlic clove, peeled and minced

1 tbsp. unsalted butter, softened

 

Place all ingredients in the bowl of a food processor fitted with the steel blade (the S blade) and pulse until combined. Wrap in plastic wrap and shape into a ball. Refrigerate for at least three hours. Enjoy with club crackers.

 

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