I think cheeseballs get a bad rap sometimes. I still lovethem, and Ialwaysinclude this beef and cheddar cheeseball in our Christmas and New Year celebrations. I also love to make them as a tasty, no-cook appetizer in the warmer months. Cheeseballs can be made in advance, and this beef and cheddar cheeseball is super tasty.
|Pecans||1 1/2 Cup (24 tbs) , toast (chopped)|
|Canned cream cheese||16 Ounce (2 cans of 8 ounce each)|
|Mayonnaise||1 1/2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic powder||1/2 Teaspoon|
|Dried beef||2 1/4 Ounce (1 jar)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
1.Preheat the oven to 350°F. Toast the pecan pieces for 6-8 minutes. Set aside to cool.
2.In a medium mixing bowl, cream together, the softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and salt until light and fluffy.
3.Chop the dried beef and finely chop the green onions. Add to the cheese mixture then whip it in just until blended, to avoid pureeing the onion.
4.Mix in the shredded cheddar cheese by hand using a large spoon or spatula.
5.Shape into a ball. Wrap the cheese ball in plastic wrap and refrigerate for 2 hours or until firm.
6.Roll the chilled cheese ball in the toasted chopped pecans and serve with assorted crackers, veggies or pita chips.
When using the freshest of dairy ingredients, this cheese ball can be made 3-5 days in advance, and stored tightly wrapped in plastic wrap in the refrigerator.