Cheddar Cheeseball

I'm a big cheese fan. One time when I was eating lunch with my sister, we ate grilled cheese sandwiches with cheese Sunchips and had cheesecake for dessert. The only thing better would be adding a cheeseball. Here's a recipe from Cook's Country Dec./Jan. 2007 so you can make your own!

Classic Cheddar Cheese Ball
(serves 15-20 people)
In a food processor, mix:

1 c. shredded sharp cheddar cheese
8 oz. cream cheese, softened
2 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 garlic clove, minced
1/4 tsp. cayenne pepper

Put mixture in the middle of a large sheet of plastic wrap and loosely shape into a ball. Refrigerate for about 3 hours, or until firm. (You can keep it refrigerated for up to 2 days.) Remove from the fridge and finish shaping it into a ball. Unwrap it and roll it in 1/2 c. sliced almonds, toasted. (I chopped the almonds in a food processor before toasting them.) Let sit at room temperature for 15 minutes before serving. Serve with crackers. (I like the original Kashi TLC.)