Chipped Beef Cheese Ball (Recipe 28 of 150)

Friday night was book club night. This group of ladies are so much fun and pick some interesting books. Some I've like. Some are just ok. And some are OMG sooo good. This book was that type of book. 

But I'll talk about that on the other blog. This is about the appetizer I brought. 

Chipped beef! I haven't seen, thought, or had chipped beef for a thousand years. Grandma Spaid used to make chipped beef gravy that we'd put over toast (some people call that SOS, but their wrong. SOS is hamburger gravy over toast. So says I.)

This is a good appetizer. Super simple and feeds a crowd for sure. I cut the recipe in half because it was only 4 of us and we barely put a dent in it. 

Pro note: Chipped beef is SALTY. Do not be an idiot like me and add any salt. 

Chipped Beef Cheese Ball

Recipe from Spicy Southern Kitchen

Serves 12

• 1 (4.5-ounce) jar dried beef
• 2 (8-ounce) packages cream cheese, softened
• 1/2 tsp garlic powder
• 1 T Worcestershire sauce
• 1 c shredded cheddar cheese
• 4 green onions, sliced
• 1/2 c chopped toasted pecans

Place dried beef in a bowl of warm water for 3 minutes. Drain and blot dry with paper towels. Chop into little pieces.

In a large bowl, beat cream cheese, garlic powder, and Worcestershire sauce until smooth and blended.

Add dried beef and cheddar cheese and mix in.

Stir in half the green onions.

Shape mixture into a ball and cover in plastic wrap. refrigerate for at least 1 hour.

Roll cheese ball in green onions and toasted pecans and serve with crackers.