Cheese Ball appetizers apparently are making a big comeback according to many food sites I have seen lately. In the ’70’s there was hardly a party without one, but now many seem to have so many new ingredients not used back then to jazz them up. Cheese Balls are fun, nostalgic, easy to make, and one of the appetizers that always seem to run out fast. Also, if there are any leftovers, I read on one site to use them to make mac ‘n cheese. What a fun idea!
I found this recipe recently in the Chicago Tribune Food section. I knew I had to make it especially for the Chicago Bears vs Green Bay Packers game this weekend.
My granddaughter Eliza is all ready for the game as you can see. She is wearing the Bears Super Bowl shirt from 1985 that her mommy wore when she was in grade school. Eliza loves saying “Go Bears!” whenever there is a game.
My husband Bill is also ready wearing his Bears shirt he got for Christmas.
A cheese ball is perfect Game Day food. I made the cheese ball yesterday to get all the flavors to blend, plus it will keep for several days.
This cheese ball has cream cheese, hot sauce, cheddar cheese, chopped peppered salami, and giardiniera (a Chicago staple) or you can substitute olive relish. It’s rolled in chopped parsley, but it can also be cilantro or finely chopped nuts. Serve with crackers, pretzels, crusty bread, vegetables, or whatever you wish. It’s very yummy!
- 1 package (8 ounces) block cream cheese, softened
- 2 Tablespoons mayonnaise
- Several dashes of hot pepper sauce
- ¼ teaspoon freshly ground black pepper
- 3 cups freshly shredded sharp cheddar cheese (NOT pre-shredded!)
- 1-1/2 cups finely chopped peppered salami
- ¼ cup drained and coarsely chopped giardiniera, or olive relish
- ½ cup chopped fresh parsley, or cilantro, or finely chopped nuts
- Assorted crackers, pretzels, and/or fresh vegetables for serving
- Beat the softened cream in a medium bowl until light. Beat in mayonnaise, pepper sauce, and black pepper. Use a rubber scraper to gently stir in cheddar cheese, salami, and giardiniera or olive relish.
- Scoop mixture onto a large sheet of plastic wrap or waxed paper. Use the wrap to form a ball that is completely wrapped. Set ball into a small bowl and refrigerate until firm, about 1 hour. (at this point it can be made 2 days ahead.)
- Just before serving put the chopped parsley (or other) onto a work surface. Unwrap the cold cheese ball and roll it to coat on all sides in the parsley. Set on a serving platter surrounded by crackers and/or others. Serves 8.
GO BEARS!
No comments yet.