Chipped Beef Cheeseball
Mary Kay Nugent
2 8OZ pkgcream cheese (softened)
3-4 small pkgdried beef chipped (chopped up real fine) i save one of the packs until i remove the ball from frig on the day of serving to use it to roll the chees ball in...if you like alot go ahead and use 2 packs for this
6green onions (finely diced)
1 Tbspworcestershire sauce
1 (8OZ) pkgfinely shredded sharp cheddar cheese
1/2 tspgarlic powder
1/2 tsponion powder
1/2 tspseasoning salt
How to Make Chipped Beef Cheeseball
- In a medium size bowl combine all ingredients and mix well (I use my hands) then form into the shape of a ball ( I divide it in half and make 2 balls).
- Wrap in plastic wrap and refrigerate at least overnight...two days ahead is even better. On the day you want to serve it, remove from frig and roll it in the reserved package of finely chopped chipped beef. and let it get room temperature to make it easy to spread..
- Arrange on a plate with your favorite assortment of crackers and serve.