The Daily Potluck

This easy-to-make cheese ball appetizer often accompanied holiday table spreads along with olives and crudités when I was growing up. Although at first glance mustard and mayo sounds an odd addition to cream cheese, the flavors go great together and add a bit of tang to the otherwise mellow flavor of the cheese. This recipe is naturally gluten free and can be eaten with regular or rice crackers alike. Before you start, however, make sure you have wax paper--you're going to need it!

Cheese Ball with Chipped Beef
Serves 3-4

2 (2oz) packages of chipped beef, chopped
2 (8oz) packages of cream cheese
1/4 of a small onion, chopped
2 tsp of mayonnaise
2 tsp mustard

Chop onion and slice chipped beef into small pieces, place into large mixing bowl. Add cream cheese, mustard, and mayo. Mix with spoon until mixed thoroughly. Place mixture onto wax paper and shape into ball. Let harden in fridge.

A Note From Bethany...
When I first made this on my own I first attempted to mix the ingredients together with my hands in the mixing bowl. When that proved too messy, I tried mixing it by hand through the wax paper on the counter. This had disastrous, messy results and ended up ripping the paper and getting the cheese ball all over the counter top...yuck! I have found that it is best to mix the ingredients well with a spoon in the mixing bowl first, and then transfer the mixture to be shaped into a ball in the wax paper itself. Afterwards it can easily be placed either on a glass tray or in Tupperware to be chilled in the fridge.