The Most Versatile Holiday Appetizer

Whether it's for Thanksgiving, Christmas and Chanukah, or New Year's Eve, party hosts need an appetizer that is easy to prepare and allows for some versatility - after all, if the same guests will be attending all of your events, they may tire of eating the same holiday appetizers each time. Therefore, a snack that has an easy base recipe, but can be altered with different add-ins, can be a huge hit. Case in point? The holiday cheeseball.

Sure, anyone can pick up a cheeseball at the Hickory Farms or Swiss Colony kiosk - but these commercial variations often taste of over-pungency, due to excessive processing. Furthermore, they lack a certain quality I like to refer to as "freshness." What, then, is a host or hostess to do? Make a cheeseball from scratch, of course. The following recipe serves as a base, and a few words on add-ins follow. Of course, if your event is Kosher, the recipe should be adjusted accordingly.

Cheeseball Base Ingredients:

- 8 oz. brick cream cheese

- 1 stick butter (many online recipes omit this, but the cookbooks still stand by it - and for good reason! It's the secret to a smooth texture)

- 5 oz. shredded or crumbled secondary cheese for flavor (i.e. sharp cheddar, bleu, or Gruyere)

To form base, place cream cheese, butter, secondary cheese, and add-ins (see below) in food processor (or a medium mixing bowl if using a hand mixer). Pulse for 45 seconds or until all ingredients are combined and mixture is smooth. Scrape out with spatula.

After forming the base, shape the mixture into a ball by hand (as if it were clay). Alternately, the mixture can be pressed into a small silicone bakeware dish as a mold. Choose a shape that reflects the holiday (i.e., a pumpkin, turkey, or Christmas tree shape).

Coating the ball in an outer ingredient that compliments the cheese flavor will ensure uniformity and give your cheeseball an attractive aesthetic. After the refrigeration portion, place the outer ingredient(s) of your choice on wax paper and roll to coat (or spread by hand if using a mold).

Cheeseball variations are only as limited as the add-ins you choose. Some popular choices, with directions for adding them, include:

Bacon Cheddar Cheeseball: Choose sharp cheddar for the secondary cheese, and add in 5 oz. Kraft Old English Sharp Cheddar Spread (look for the small glass jar with blue plastic lid). After forming the base and shaping the ball, roll in a mixture of real bacon bits and sliced almonds. Serve with whole wheat crackers.

Bleu Cheese Olive Cheeseball: Use 4-8 oz. bleu cheese crumbles for the secondary cheese. After forming the base and shaping the ball, roll in a mixture of chopped olives and diced walnuts. Serve with butter-flavored crackers.

Pumpkin Cheeseball: Equal parts sharp cheddar and a semi-soft cheese like Gruyere or Havarti should be used for the secondary cheese, and ¼ cup solid-pack pumpkin is added in. Add pumpkin pie spice if using plain pumpkin. (Resist the temptation to add extra pumpkin, as it will almost guarantee a slimy texture; if a pumpkin-flavored cream cheese is available, it can substitute for the packed pumpkin as well.) Rather than nuts, some outer ingredients that may compliment are candied ginger or raw sugar. Serve with gingersnaps.

Once the ball is formed (or the mixture is pressed into the mold), place it covered in the refrigerator and chill for a minimum of four hours. Remove from mold if applicable, apply outer ingredients as directed above and serve.

As stated, cheeseball varieties are virtually endless. I encourage you to get creative with your own holiday cheeseball ideas this year, and leave your own suggestions within the comments.