This is the cheeseball recipe my mom always made when I was growing up. We always loved it, so I snagged it while I was at her house the week before Thanksgiving. And since Thanksgiving was at my house this year, this is one of the appetizers I made. Still working on posting the Thanksgiving recipes, but some year I’ll get around to it. Let me tell you, 3 kids 5 and under is pretty busy! This recipe comes from Underwood.
2 cans (4.25 oz each) deviled ham
1 package (8 oz) cream cheese, softened
1 package (.4 oz) dry ranch dressing mix (3 tsp)
1/2 c diced tomato
1/2 c diced green pepper
2 c (8 oz) shredded cheddar cheese
1/2 c roasted, unsalted sunflower seeds
In a medium bowl, combine all ingredients except sunflower seeds. Refrigerate until firm enough to handle. Form into a ball and roll in sunflower seeds. Refrigerate until ready to serve.
Makes 1 cheeseball.
*Does ranch really come in .4 oz packets? My packets were 4 oz (and I doubled checked the online recipe to make sure my mom’s recipe didn’t have a typo). My mom’s note was to use 3 tsp, so that’s what I did. Mothers are never wrong.
*I had some sliced almonds, so I rolled it in those instead.
