Friday, December 20, 2013

Salami Cheese Ball - Perfect for the Holidays and Other Assorted Parties

This simple party snack can even be easier to prepare.  You don't have to make it into a ball.

It will be just as addictive in a bowl for a spread.

This was a mandatory tradition at Grandma's house for Christmas.  Since she has passed, I have taken over the simple duty.  I've also brought this to parties and had it my own gatherings.  Each time I have served this I have been asked for the recipe.

This is so easy, folks who have never turned on an oven can make this to impress many.  Non-cooks can finally take pride and credit for something they made, instead of bringing something pre-made from a market or deli.

Grandma never wrote down the recipe, so this is my 'eyeball' estimation, on the amount of salami to use.


Approximately a 1 to 1 1/2 inch chunk of hard salami cut at the deli counter, diced and fills one      measuring cup
One 8 ounce package of cream cheese, room temperature
1/2 stick of (4 tablespoons) butter, room temperature
Crackers or pita chips
* very flaky crackers, like Ritz do not work well - they tend to crumble when spreading.  Crunchier crackers or pita chips tend to hold up better when spreading.

Slice and dice the salami the best way you can to get the smallest chunks possible, about a 1/4 of an inch.  When it fills a 1 cup measuring cup, you're done, and may have some slices left over for a sandwich.

Slice the butter and cream cheese on the same cutting board used to slice the salami.  Don't let that extra flavor go to waste.  Mash it in there.

Mash butter and cream cheese with a fork until well blended.

Add salami, a little at a time, until all is used and all is blended well.
(Don't be afraid to turn the mixture over, you may find lots of salami cubes have settled to the bottom.)

You can do one of two things at this point:

Option #1:  Scoop into a bowl, cover and chill overnight, or at least 4 hours for flavors to marry.  Serve with crackers or pita chips.

Option #2: 

It's actually not too hard to form it into a ball, even with a fork.

Form into the best ball you can with the fork, then place on a plate with plastic wrap.

Fold the corners over.  When all wrapped, it's even easier to make into a ball -- like making a snowball.

Chill overnight or at least 4 hours for flavors to marry.  Serve with crackers.

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