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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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! Read more ! Ingredients:
16 oz cream cheese, softened to room temp. |
4 cups shredded cheddar or mexican blend cheese |
4 green onions |
3 t. a-1 steak sauce |
1 t. worcestershire |
1/2 t. nature's seasons seasoning salt |
1/2 t. black pepper |
1 jar dried chipped beef |
1 cup ground walnuts or pecans |
Directions:
1. Place softened cream cheese into medium mixing bowl and blend until creamy.
2. Slice green onions finely.
3. Rinse dried beef well under cool running water. Pat dry.
4. Process dried beef in food processor fitted with blade until very finely chopped.
5. Add onions, liquids and spices to cream cheese. Using hand mixer, blend until mixed well and creamy.
6. Stir in shredded cheese and chopped beef.
7. Divide cheeseball into either two large or three smaller batches.
8. Roll into ball shape with hands.
9. Roll ball in nuts until well coated.
10. Wrap cheeseballs tightly in Saran wrap or PressNSeal.
11. Refrigerate for at least 3 hours before serving.
12. 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!
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