Friday, December 20, 2013
The Famous Cheeseball
How about a savory one today?
In my family, this recipe is known simply as Anele's Famous Cheeseball. Others have tried and they've not followed my recipe and then wondered why it didn't taste as good. I can tell them why over and over and they still refuse to buy all of the ingredients for some reason.
Lucky for you, you can grab all of the ingredients, dump them in a bowl, stir and let the raves come in for...
Now, you'll have to excuse me because I didn't take pics of the process because I wasn't planning on posting this but I know you guys are smart and can follow directions. ;-)
Here's what you'll need for a gathering of about 15 people with a little leftover if people don't snarf it all down in gluttony.
4 8 ounce blocks of Neufchatel (33% less fat) cream cheese, softened
1 packet Hidden Valley ORIGINAL Ranch powder (DON'T get the dip packet, it's gross)
2 bunches scallions, diced
3 packages thin pressed beef, diced into squares (ie: Carl Buddig in the packaged lunchmeat section. Should be SUPER cheap pricewise like two for $1 or $.70 if not on sale, not a deli style lunchmeat)
1 box of your favorite crackers, I use Ritz
This recipe is best made the night before so all of the flavors can marinate overnight.
In a large bowl combine the softened cream cheese, Hidden Valley Ranch powder, two bunches of diced scallions (everything but the roots. This is important, this is the ingredient my family always skips then wonders why it doesn't taste the same!) and three packages of cubed thin pressed beef.
Mix until it's all combined making sure you don't have any "bare" spots with the ingredients. If you're making it the night before, cover with foil and refrigerate until you need it the next day.
Transfer the mixture to a platter and shape into a ball. Just before serving, circle the cheeseball with crackers, put a cute little knife in the ball and let everyone go to town.
After you taste test for quality assurance, of course.
Want another use for this? Spread it all over a tortilla, roll it up, cut it in 1 1/2" slices and make cream cheese pinwheels. They're pretty flippin' good as well!
For those needing a visual, the pressed beef should look like this:
Like this post? Don't miss another one...subscribe via email or RSS feed. (Or you can follow me on Facebook and Twitter )