Leave your finished cheese ball at room temp. for 1 hour, before serving. Makes it much easier to spread on your crackers. Put any remaining in the fridge.
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- 16 oz
- cream cheese, room temperature
- 1 bunch
- green onions, Stems only
- 1 pkg
- dry beef, I use Armor
- 1 tsp
- worcestershire sauce
1Pulse grind green onions in food processer. Grind to small pieces, like bacon bit size.
2Pulse grind dried beef in food processer until it looks like course ground corn meal.
3Mix cream cheese, chopped onions, dried beef and worcestershire well with electric mixer. Form into a ball. And place on a serving plate. You can if you wish pat finely chopped pecans on the cheese ball. I have done this and it goes well with this recipe.
4Serve with your favorite crackers. I use the new Town House kind that are a pretzel on one side. Taste very good.