Prep 15 mins
Cook 0 mins
A family favorite for years and years: it's just not Christmas/New Years/Easter without Aunt Sue's cheese ball. She borrowed the recipe from a co-worker at the telephone company YEARS ago and has adopted it as her own. Easy. Quick. DELISH. If you want a fancier version, use cream cheese, worchester, accent, green onions....but substitute proscuito for the beef and add chopped roasted red peppers and minced black olives.
- 8 ounces cream cheese
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Accent seasoning
- 6 green onions
- 1 (12 ounce) package Buddig beef (for fancy appetiser use prosciutto and follow instructions in the notes)
- 3 ounces walnuts, chopped
- 12 ounces Ritz crackers
- Leave cream cheese out of fridge to soften about 20 minutes.
- Finely chop green onions and Buddig Beef.
- Mix onions, beef, Worchester, and softened cream cheese thouroughly.
- Form into ball.
- Roll ball in walnuts.
- Serve with Ritz Crackers.
Delicious! I left out the Accent seasoning. I think the pkg size for the beef is a mistake as the Buddig beef comes in a 2 oz not 12 oz pkg (and 2 oz was plenty!) I used pecan chips instead of walnuts and low-fat cheese. I also refrigerated the cheese ball overnight before rolling in the nuts which made it less messy of a process. Thanks for sharing!
This is excellent. I made it with Speck, which is a smokier type of prosciutto, and roasted piquillo peppers. Left out the Accent because I didn't have any, but I don't think it suffered for the lack of it. My book club ate most of it, but luckily there was some left over for me, which I greedily ate by myself the next day ;) Thanks for posting such a delicious and versatile cheese ball! Next time I will try it with the Buddig beef.
Made this with the prosciutto, red pepper & black olives & couldn't have been more pleased with the results, as were my guests! Served this with not only the Ritz crackers but also with Harvest Five-Grain crackers ~ All a big hit! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]