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Cluster Haven's Pepper Mill Cheese Ball
Excerpted from I Like You: Hospitality Under the Influence (Warner Books, 2006). Copyright 2006 by Amy Sedaris.
- 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.
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