Amy's Beer & Ranch Cheese Ball

I came across a recipe for "beer dip" a few years ago that I tweaked to turn into this wonderful cheese ball. It has since become my standard cheese ball, requested at family functions. It's rolled in cheddar cheese, because that's my family's preference-- I'm sure it could be rolled in chipped beef or nuts if you prefer. Cooking time includes time to chill and form the cheese ball.

• Ready In: 3 hrs 15 mins
• Yields: 1 cheeseball

Ingredients

• 1  bunch green onion, chopped (4-6 stalks)
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) envelope  ranch dressing mix
• 3  cups  shredded sharp cheddar cheese, to taste
• 1⁄3 cup beer
•  hearty  cracker (to serve with cheese ball)

Directions

1. Reserve one cup of cheese.
2. In a medium bowl, combine remaining ingredients (I use a hand mixer to make sure it's combined well).
3. Push mixture together in the center of the bowl, making a ball shape, cover bowl, and refrigerate 2 hours or longer.
4. Place a large strip of plastic wrap on the counter top.
5. Sprinkle remaining cup of cheese over the center of the plastic wrap.
6. Place cream cheese mixture in the center of the shredded cheese, and use plastic wrap to mold into a ball.
7. Roll the ball to completely cover in shredded cheese.
8. (I often use more than one cup of cheese to completely cover the cheese ball).
9. Wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving.
10. Serve with hearty crackers such as Wheat Thins or Triscuits.