Cheeseballs (with variations)

Main Cheese Ball Base

1 1/2 c. sharp cheddar cheese, shredded
1 c. (1 8 oz. pkg) lowfat cream cheese
2 tbsp. nonfat mayonnaise or mayonnaise style dressing (e.g., Miracle Whip)

Blend all ingredients together in food processor until creamy and well blended, along with variation ingredients (see below). Empty contents of food processor onto large square of plastic wrap. Holding all for corners of plastic wrap, twist plastic closed. Refrigerate 3 hours or until firm. When firm, remove from plastic wrap and shape into sphere. Roll in desired topping (see suggestions in variations, below). Serve with crackers (I like the Club cracker stix).

Variations:

Irish:

1 1/2 tbsp Bailey’s Irish Cream
1/2 – 1 tsp seasoned salt (to taste)
Roll ball in chopped pecans

Savory:

1/2 packet onion soup
Roll ball in chopped green onions, or chives, or shredded cheddar, or bacon bits

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