I sometimes think cheeseballs get a bad rap. They were all the rage for decades and then began to be set aside for more updated finger foods. I still love them, and I always include this beef and cheddar cheeseball in our Christmas and New Year celebrations. I also love to make them for ease of preparation as a tasty no-cook appetizer for showers as well as the warmer summer months. They’re ideal for make ahead eats as they actually become even more flavorful when made in advance. It never fails, when I contribute this to a potluck table someone asks me for the recipe. For the best flavor, leave it on the counter to soften for around 20 minutes prior to serving with the bread rounds, pita chips or assorted crackers of your choice.
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Helpful Kitchen Items:
Beef And Cheddar Cheeseball
Ingredients
- 1 1/2 cups pecans toasted & chopped
- 2 8 oz softened cream cheese
- 1 1/2 Tbsp mayonnaise
- 1 tsp lemon juice
- 1 Tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 2.25 oz jar dried beef i.e. Armour
- 4 chopped green onions
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350°F. Toast the pecan pieces for 6-8 minutes. Set aside to cool.
- In a medium mixing bowl, cream together, the softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and salt until light and fluffy.
- Chop the dried beef and finely chop the green onions. Add to the cheese mixture then whip it in just until blended, to avoid pureeing the onion.
- Mix in the shredded cheddar cheese by hand using a large spoon or spatula.
- Shape into a ball. Wrap the cheese ball in plastic wrap and refrigerate for 2 hours or until firm.
- Roll the chilled cheese ball in the toasted chopped pecans and serve with assorted crackers, veggies or pita chips.
Notes
Jen Butterfield says
Oh my word!! Sounds delicious!!
Melissa says
Jen, it actually gets better over time…a wonderful make ahead appetizer! 🙂
Anonymous says
Thank you, thank you, thank you!!! This is the recipe that started my massive cookbook collection. Had scribbled this down on a piece of scrap paper years ago…and the husband in an effort to help “clean up” tossed it. Have searched for years to find it again…as it always brought rave reviews. And now at last……!
Melissa says
Oh that makes me happy, yes, enjoy!! Merry Christmas!!
Carol says
Made this for Christmas and it got entirely devoured by “i dont like cheeseballs ” people. The only thing i did different was add 1/2 tsp of cayenne powder to spice it up.
Will definately make it again.
Melissa says
Carol, I love the addition of cayenne for a little kick. Wonderful, I’m so happy you liked it!
Anonymous says
Call me dumb…but I’ve never heard of Armour dried beef. Where do I find it?
Melissa says
That’s a great question! In my grocery store, it’s usually located with the other canned meats. It comes in a small glass jar. At times, you can also purchase it in the packaged meat section packaged just like ham or turkey. A different brand, but, will work perfectly.
Mary says
Did you rinse the beef off? If not, was the cheeseball super salty? Thanks!
Melissa says
I have never rinsed the dried beef when making this cheese ball. Dried beef, by nature has a salty edge. We have never thought of this cheese ball as super salty.
Sharon says
Love how you set this up
Melissa says
Thanks!
Ashley @ Wishes & Dishes says
I want to make this for every occasion! So good!
Lori says
This always is a big hit at my Super Bowl party!
Liz says
Cheeseballs always seem so retro, but they’re always well received! My book club loved this one!!!
Brenda says
All I can say is…YUM.
Jennifer Farley says
I love the sound of this! Totally making it for guests this weekend.
Toni Dash says
This will quickly disappear at parties!
Erin says
Everyone loves this, great holiday appetizer!
jen says
A slight variation on our old family favorite …
I did add a dash of cayenne, but in retrospect, I think I’ll try a little horseradish next time!
Thanks!
Melissa says
Cayenne sounds great, too. As you know there’s room to personalize this old fave to your taste. Thanks so much.