The greatest cheeseball in the history of cheeseballs

I'm about to show you how to make the greatest cheese ball in the history of cheese balls.

True story.

I got this cheese ball recipe from my grandparents a few years ago and it has become one of the front runners in my appetizer arsenal. If you are like me and love cheese, things that aren't even remotely healthy and dipping - this is for you. It my not be the prettiest thing and the ingredients make it sound a little weird, but you gotta trust me on this. It is amazing. Don't make it unless you are prepared to have everyone in your house standing around it in a circle shoveling it in.

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What you will need:

2 blocks of cream cheese (8oz)

2 packets of Buddig beef

1 bushel of green onion

Worcestershire sauce

Cutting board

Large mixing bowl

A big spoon

Plastic wrap

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Got it all that? Good. Let's do this.

Wash your green onions and give them  course chop.

In to the bowl they go!

Do the same with one packet of the Buddig beef and throw it in the bowl with the green onion.

Put in your two packages of softened cream cheese.

Unless your arms are jacked like Arnold Schwarzenegger, you are going to need to let your cream cheese sit out for a while to get nice and soft.

Give that bottle of worcestershire a couple of good shakes and you are ready to mix!

Once your mixture looks like this ^ it's time to lay out a sheet on plastic wrap on your counter.

Spoon your cream cheese mixture on the plastic wrap, then take another sheet of wrap and cover it. Roll it up and form a ball or log - whatever you want. Let it sit in the fridge until cold and relatively firm to the touch (usually about 4 hours or so). When you are ready to serve, chop up the other packet of Buddig beef and press it on the outside of the cheese ball. Serve cold with Wheat Thins and enjoy!

Kitchen gnome approves

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xoxo

-Jenny