Chipped Beef Cheese Ball

Chipped Beef Cheese Ball

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2Balls

    • About This Recipe

    “Not your ordinary cheese ball; this one has kick!”

    Ingredients

  • 8ouncessoft cheddar cheese
  • 8ouncescream cheese
  • 4ouncesdried beef
  • 3tablespoonshorseradish
  • chopped walnuts
  • assorted cracker

    • Directions

  • Chop beef into small pieces.
  • Mix cream cheese& cheddar with hands, add beef& mix again.
  • Put horseradish in strainer, drain well& add to cheese mixture.
  • Shape into 2 balls& refrigerate overnight.
  • Put chopped walnuts into plastic bag.
  • Add a ball& press.
  • Refrigerate until serving.
  • Serve w/crackers.

    • Reviews

  • “Tara,This was great!I rinsed the beef to cut down on the sodium.This is a keeper! I served it with rye bagel chips,everyone liked it!! Thanks”

  • “I made this for our Christmas party and it was a big hit.I made it into a log instead of round and just rolled it in extra dried beef.I think I added more than 3 tbsps. of horseradish just because I love it.Thanks for posting!”

  • “this was incredibly wonderful.this is the second time i made this recipe. this time, i used a 2.2 ounce jar of dried beef and 8 ounces of shredded cheddar cheese, skipped the walnuts and made it for a New Year’s day party, great hit. The first time I made it, I did use the 4 ounces of dried beef and it was way too salty. it would have been a 1 star review, so I waited a made it a second time with modifications. Everyone at the party was glad I did.”

  • “I made this the night before our Christmas dinner and it was very good, the 2nd day it was too salty, should have done like another reviewer and rinsed off the beef. I will make it again, rinse the beef and add some green onion tops for color…I like the blended flavors very much…Thanks for a keeper…! “

  • “Made this for Thanksgiving.Thanks for a great recipe.”

  • “I make this about once a year but add some chopped green onion tops and chopped black olives and roll it in pecans.”

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