The Ball of Shame

by Lissa Townsend Rodgers, Posted Nov 17th 2008 @ 3:05PM

But it's just a humble cheeseball, you say, why call it "the ball of shame?" Well, because shame is what you feel when, in mid-manufacture, you say you'll just take one swipe with a cracker to see how it tastes and wind up scarfing down a half-dozen. Shame is what you feel when you find yourself standing in front of the refrigerator at night, licking off the Saran wrap. However, pride is what you'll feel when you bring it to a party and watch people fall on it like starved hyenas.

Ingredients

1 cup golden raisins

1. cup currants or dried cranberries

1 8 oz. package cream cheese

2 cups shredded cheddar cheese

1/2 cup crumbled blue cheese

2 tbsp. brown mustard

2 tbsp. choppeed fresh chives

1 small clove of garlic, minced

black pepper and/or paprika to taste

1 cup chopped pecans or walnuts

Let all cheeses come to room temperature.
While waiting for them to achieve softened perfection, soak the rasins and currants in warm water. Let sit for about 30 minutes, then drain and chop (the sharper the knife, the easier this will be).
In mixing bowl, combine cheeses, mustard, chives, garlic and spices and mix well (with a hand mixer, not a spoon).
Stir in chopped raisins/currants (with a spoon, not a hand mixer).
Serve in a bowl (a different bowl--you'll want to lick the first bowl) as a spread or refrigerate for at least an hour, then shape into roundish form and roll in chopped nuts.
Eat on crackers, be unable to stop eating on crackers, continue eating when you have run out of crackers and accept your enslavement to the ball of shame.

Filed Under: Ingredients
Tags: appetizer, appetizers, blue cheese, BlueCheese, cheddar, cheese, cheese ball, cheeseball, hors doeuvres, HorsDoeuvres, nuts, raisins

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Reader comments (Page 1 of 1)

11-18-2008 @8:36AM LinC said... I laughed when I saw your description because nibbling on cheese balls is a guilty secret of mine. This looks like a good recipe. I like the addition of the blue cheese. So many cheese balls are generic, and you might just as well buy them pre-made from Wal-Mart. However, with so many nut-allergic friends, I'll have to forego the roll in the nuts. I may try patting a few extra chives or some chopped onion on the outside.
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11-28-2008 @10:48PM Tracy said... Due to a shopping snafu, I had to make this with pre-shredded cheddar & monterey jack cheese, and freeze-dried chives. I found that making the ball two days in advance really helped the flavors meld. I'm snacking on leftover cheeseball right now, and will really miss it when it's gone!
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