Ingredients
Scale
- 16 oz cream cheese (two blocks), softened to room temperature
- 4 oz dried beef (such as Budding), finely chopped
- 1/2 cup green onions, finely sliced (white and green parts)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup pecans, finely crushed or chopped
- Optional: Assorted crackers, pretzel rods, or veggie sticks for serving
Instructions
- Start by preparing your dry ingredients to ensure a smooth mixing process. Take the dried beef and chop it into very small pieces so it distributes evenly throughout the cheese. Slice your green onions thinly. In a small dry skillet over medium heat, lightly toast the crushed pecans for 3-4 minutes until they become fragrant. This step is optional but highly recommended as it brings out the natural oils and improves the crunch. Set the toasted pecans aside in a shallow bowl to cool.
- In a large mixing bowl, combine the softened cream cheese, chopped dried beef, sliced green onions, Worcestershire sauce, garlic powder, and black pepper. Use a sturdy spatula or a hand mixer on low speed to blend everything until the mixture is uniform and creamy. Once mixed, use your hands or a large piece of plastic wrap to gather the mixture and form it into a firm, smooth ball. If the mixture feels too soft to handle, pop the bowl into the fridge for 15 minutes before shaping.
- Roll the formed cheese ball in the bowl of crushed pecans. Press the nuts gently into the surface of the cheese to ensure every inch is covered in a thick, crunchy layer. Once fully coated, wrap the ball tightly in plastic wrap to help it maintain its shape. Place it in the refrigerator for at least two hours—or overnight—to firm up. When you are ready to serve, place the cheese ball on a platter and surround it with your favorite crackers or fresh vegetables.
- Cook Time: 15 minutes