Instructions

• If the 28oz packages cream cheese are not already softened, leave them at room temperature until soft enough to stir (about 30–60 minutes).
• Chop the 1 bunch of green onions and cut the 1/4lb–1/3 lb. hard salami into small pieces if not already cut.
• Fit a stand mixer with the paddle attachment. Add the softened cream cheese, 3 tbsp mayo, 1/4 tsp salt, and 1/8 tsp black pepper to the mixer bowl.
• Mix on low to medium speed until the cream cheese mixture is smooth and mostly uniform, stopping once or twice to scrape down the bowl.
• Add 1 cup shredded cheddar cheese, the chopped green onions, and the salami pieces to the bowl. Mix on low just until these ingredients are evenly distributed throughout the cream cheese (do not overmix).
• Lay a large sheet of plastic wrap on your work surface. Spoon the cheese mixture onto the center of the plastic wrap. Place a second sheet of plastic wrap on top if desired.
• Gather the plastic wrap around the mixture and shape it into a ball (or another shape), smoothing the surface by pressing and rotating the wrapped mixture.
• Refrigerate the wrapped cheese ball for 20 to 30 minutes to firm.
• Unwrap and serve.