Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, finely shredded
- 4 oz dried beef (chipped beef), finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 cup chopped walnuts or pecans (optional, for coating)
- Assorted crackers, pretzels, or veggie sticks for serving
Instructions
- Start by placing the softened cream cheese in a large mixing bowl. Use a hand mixer or a sturdy spatula to beat the cream cheese until it is completely smooth and free of lumps. This ensures a velvety texture for your final cheese ball.
- Add the finely shredded cheddar cheese, half of the chopped dried beef, the minced garlic, and the Worcestershire sauce to the cream cheese. Sprinkle in the smoked paprika. Mix everything together until the ingredients are evenly distributed throughout the base.
- Fold in the fresh parsley and chives. By adding these last, you keep the herbs from bruising too much, which preserves their bright color and fresh flavor. Stir gently until the mixture looks speckled with green and red bits of beef.
- Lay a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the center. Use the plastic wrap to help you form the mixture into a neat ball shape. Wrap it tightly and place it in the refrigerator for at least two hours. Chilling allows the flavors to meld and the cheese to firm up so it holds its shape.
- In a small shallow bowl, mix the remaining dried beef with the chopped nuts (if using) and a little extra parsley. Remove the chilled cheese ball from the fridge and unwrap it. Roll the ball in the coating mixture, pressing gently so it sticks. Place the ball on a serving platter and surround it with your favorite crackers and vegetables.
- Cook Time: 25 minutes (plus chilling time)