Greatest Cheeseball Ever
From knoxcop 16 years ago
- - to make
- Serves 16
This is a cheeseball recipe that my Aunt taught me way back in the 70's! It's easy, inexpensive, and people always RAVE over it. Wrapped tightly, it lasts in the fridge for up to 3 weeks! Hope you like it, enjoy!
Ingredients
- 16 oz cream cheese, softened to room temp. shopping list
- 4 cups shredded cheddar or Mexican blend cheese shopping list
- 4 green onions shopping list
- 3 T. A-1 Steak Sauce shopping list
- 1 T. Worcestershire shopping list
- 1/2 t. Nature's Seasons seasoning salt shopping list
- 1/2 t. black pepper shopping list
- 1 jar dried chipped beef shopping list
- 1 cup ground walnuts or pecans shopping list
How to make it
- Place softened cream cheese into medium mixing bowl and blend until creamy.
- Slice green onions finely.
- Rinse dried beef well under cool running water. Pat dry.
- Process dried beef in food processor fitted with blade until very finely chopped.
- Add onions, liquids and spices to cream cheese. Using hand mixer, blend until mixed well and creamy.
- Stir in shredded cheese and chopped beef.
- Divide cheeseball into either two large or three smaller batches.
- Roll into ball shape with hands.
- Roll ball in nuts until well coated.
- Wrap cheeseballs tightly in Saran wrap or PressNSeal.
- Refrigerate for at least 3 hours before serving.
- This cheeseball lasts and lasts in the refrigerator. If wrapped tightly, it would also freeze very well. Better when made a few days ahead, to let the flavors mingle!
The Rating
Reviewed by 9 people-
Made it for superbowl it was great! Thanks. Joymarie
mystic_river1
in Bradenton loved it
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Love the chipped beef inclusion. Count me as a big fan. Even the old s.o.s. is a favorite here.
notyourmomma
in South St. Petersburg loved it
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Now I have to buy some Chipped beef! this sounds fantastic, I'm a cheese lover!! got my 5
shirleyoma
in Cove loved it
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