Aunt Katherine's Beef-Cheese Ball

Aunt Katherine's Beef-cheese Ball

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Kristie Towe


This cheese ball is something that I always looked forward to every Christmas at our family gathering that my aunt Katherine always got rave reviews and everyone just had to have the recipe.
In my opinion, this is the best cheese ball, EVER!!!! I hope everyone enjoys this as much as I do. The longer this cheese ball sits, the better the flavor. I'm sorry I have no photo posted right now, I plan to do so soon.


★★★★★ 1 vote

45 Min


  • 2
    2.25 ounce jars armour dried beef
  • 2
    8 ounce blocks cream cheese, softened
  • 12 oz
    sharp shredded cheddar cheese
  • 4 oz
    mild shredded cheddar cheese
  • 4 oz
    sharp white shredded cheddar cheese
  • 10 Tbsp
    kraft mayonnaise
  • 6 Tbsp
    heinz horseradish sauce
  • 1
    small onion, finely chopped
  • ·
    chopped pecans or walnuts

How to Make Aunt Katherine's Beef-Cheese Ball


  1. Cream cheese needs to be softened at room temperature for about 2-3 hours in order for it to be mixed more thoroughly and easily.
  2. Process/chop the dried beef in a mini food chopper if you have one available until it's about medium to finely chopped. You don't want it to be too coarsely chopped; the finer the better, but not too fine either.
  3. Now you will need to mix all the ingredients together in a fairly large mixing bowl, because this recipe will make 2 medium/large cheese balls.
  4. Go ahead and divide into 2 balls; refrigerate overnight.
  5. Now, after refrigerating overnight, roll them in coarsely chopped pecans or walnuts, or whatever else of your choosing.

Printable Recipe Card

About Aunt Katherine's Beef-Cheese Ball

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