Holiday Cheeseball

Though I've found a new "Italian hummus" recipe with fresh pita chips (I'll blog on it another time), my family insists on my cheeseball when we get together for the holidays.

It's a very easy recipe—I'm guessing one that at some point was put out by Philadelphia Cream Cheese—and my family loves it. Though I'm getting a bit tired of it, I must admit it's pretty tasty. Here's the recipe:

Holiday Cheeseball

1 8-oz. "brick" of Philadelphia cream cheese (I often use the 1/3 fat version, which still tastes great)

2-3 T chives

2-3 large forkfuls of horseradish

3 2-oz. packages of Carl Budding sliced beef (or similar)

Keebler Townhouse crackers, sesame flavor

I first start by mixing the cream cheese, the chives and the horseradish.

Then I add two of the three packages of the beef. I tear it into small pieces and then mix it in with the rest.

Here it is all mixed up.

Then I create a base to make the cheeseball with the third package of sliced beef. I start with four slices.

Add the cheeseball mixture. Don't scrape the bowl just yet. It can be used later.

Then I curl up the sides of the base.

I continue to add more slices of beef, creating a round-ish ball with the thin slices. I now use a rubber spatula to scrape the extra cream cheese mixture out of the bowl, slathering it on the beef slices to help them stick to one another.

Here's the final "ball", loosely constructed.

Then I prepare it for an overnight in the fridge. The flavors of the beef and chives and horseradish and cream cheese blend together much better when left to sit overnight.

The next morning I just unwrap the cheeseball and set it on a platter with the crackers arranged around it. Who knew an appetizer could be that easy? Enjoy!