Chipped Beef Cheese Ball
A lot of people are scared when they hear MSG, but it is merely a season that enhances the taste and was originally derived from seaweed extract. Recent studies show that you have to eat quite a lot to really get sick. I like using it because you use less MSG for a salty taste compared to plain old salt- meaning less sodium consumed.
- 1 jar(s)
- armour dried beef - washed, dried, and finely chopped
- 3 pkg
- cream cheese - room temp
- 1 medium
- onion - finely chopped
- 2 Tbsp
- accent (msg)
- 2 Tbsp
- worcestershire sauce
SERVE WITH CRACKERS, VEGETABLES, OR ON BREAD.
Mix half of the meat, cream cheese, onion, accent, and Worcestershire sauce. Wrap in plastic wrap to form two large balls and chill for 5 hours. Unwrap cheese balls and roll in remaining beef.
Mix all the ingredients together and place in serving bowl or bowls. Cover and chill for 5 hours.