• Yield: 1 cheese ball

  • Time: 10 minutes prep, 10 minutes total


  • 1 stick butter

  • 1 8-ounce package cream cheese

  • 1 1/2 cups grated Cheddar cheese

  • 2 tablespoons grated onion

  • 2 tablespoons coarsely ground pepper (to get really coarse pepper, I put peppercorns in a dish towel and bang it with a mallet on my floor)




Combine the butter and cream cheese. Add in the Cheddar and onion. Mix it really well.


Form it into a ball and roll it in the pepper. Refrigerate. Serve at room temperature on a Ritz.

Excerpted from I Like You: Hospitality Under the Influence (Warner Books, 2006). Copyright 2006 by Amy Sedaris.