Cheeseball recipe & shaping tip

I don’t know why it took me all these years to think of this trick for perfectly shaped cheeseballs!

Line a bowl with Saran Wrap or parchment paper or a Ziplock baggie, spoon in the cheeseball after mixing, set a saucer on top, and flip the whole thing over. Remove the bowl, and you’re left with a perfectly shaped cheeseball that’s already covered for keeping in the fridge until party time! You won’t have sticky cheese fingers anymore if you use this trick! Ta-da!

Here’s my cheeseball recipe (dump it all in the stand mixer and mix it up):

2 pkg. softened Philadelphia cream cheese (don’t skimp on the cream cheese – buy the good stuff)

12 oz sharp cheddar, shredded

8 oz. pepper jack, shredded

1 Tbl dry ranch dressing mix (purchased or homemade)

1.5 tsp garlic powder

1 tsp onion powder

.25 tsp black pepper

.5 tsp salt

3 Tbl sour cream

1 Tbl Worcestershire sauce

Optional: add pecans and dried cranberries or crispy fried bacon and green onions to take this to the next level

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