You’ll want to double this recipe for sure, because this appetizer won’t last long. The Best Chipped Beef Cheese Ball is loved by all!
Up until several years ago, I was never a real crafty person outside of the kitchen. I can paint fairly well, if I have a pencil to sketch it out on the canvas first, and I have a detailed photo to follow. I have a couple of canvases hanging around the house that I’ve done on my own, and that I’ve done in those paint classes. Funny thing is, the ones I have done on my own have turned out better than those from the class.
Every summer my cousin and her family come to town and visit her parents, and she is crafty! I have seen her art in print, and on a t shirt (her husband had it screen printed), but I think her real talent is making jewelry. She can do pretty much everything. I’ve seen her work, and she is skilled. Anyway, every year when she visits we take a couple of trips to our local bead store. It’s this awesome store with beads from all over the world, and leather, and shiny things. Haha. It’s a jewelry makers dream. The store has a couple of celebrations a year, and at the celebrations is an awesome cheeseball that never lasts, made by the owner. She has shared her recipe a few times in the newsletters, and at one time I had it saved. After their Christmas celebration, where I drug Zack into the store with me and Kelsie, where he got the chance to try this cheeseball, he wanted me to recreate it.
I really had no idea where to start. I knew that it was a cream cheese base, no shredded cheeses, and there was chopped dried beef, and green onions. Other than that, I had no idea! I started researching recipes, and I never found one that was rolled in poppy seeds like hers. They were all rolled in more chopped beef or nothing at all.
I think I read about 100 different recipes, until I found just a handful that didn’t call for a dry ranch packet, which I knew wasn’t in the flavors of this cheeseball. I know ranch, and can pick it out from a hundred miles away!
I narrowed down the recipes even further, based on the sizes of the cheeseball. I combined two based on the flavor blend of ingredients, and I truly think I nailed the recipe. Zack and Kelsie tasted it, and said in unison…”this is it!” Yay!
This cheeseball never lasts at one of her parties. Every year that I’ve been, the cheeseball is over half gone, and that’s just a couple of hours into the parties. I’m telling you, it’s a crowd pleaser. It’s one that you are going to look at the ingredients and say, oh, um, I’m not so sure. But just trust me…make it, and you’ll be thanking me as your guests are asking for the recipe.
- 1 (8 ounce) block cream cheese, softened to room temperature
- 2 tablespoons mayonnaise
- 1/2 teaspoon garlic salt
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 1 (2 ounce) package dried beef, thinly chopped
- 1/4 cup thinly sliced green onion
- 1/3 cup poppy seeds
- In a medium bowl attached to a stand mixer with a paddle attachment, beat the cream cheese on low for 1 to 2 minutes until nice and creamy. Add the mayonnaise, garlic salt, Worcestershire sauce and lemon juice. Mix until combined.
- Add the dried beef and green onion, mix until combined.
- Dump out onto plastic wrap, form into a ball and place in the fridge for at least 2 hours. The longer the better, so the flavors have time to come together.
- Before serving, unwrap the ball and roll into the poppy seeds, carefully coating all sides.
If your cheese mixture isn't able to form a ball when you're finished mixing, pop the bowl into the freezer for 30 minutes. Then remove and form into a ball, wrapped in plastic wrap.
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