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.
Emily's Midwest Kitchen 