Recipe by Mrs. Muffins
This is great for parties at work or an appetizer at a dinner party. It doesn't really stink, by the way, it's just what my family always called it.
Top Review by Zurie
Made for PAC, March 09. Stinky? You bet NOT!! Delicious!! I had to halve the recipe: we are 2 people. I had to stop DH from digging in, because it's rich. Some explanations: I'm in South Africa and our everyday snack is biltong, which is dried beef (sometimes game), but seasoned well with certain spices. So I bought a jar of grated biltong instead of trying to chop up the sliced biltong pieces. The cream cheese was very firm, and when my arthritis started protesting the mixing, I put it all in my processor, and it was quickly turning itself into a ball! We do not have Accent seasoning, but I used what I think must be about the same: Knorr Aromat seasoning. I rolled the ball in roughly-chopped parsley, but chopped nuts would also have been nice. This should definitely be served at room temperature. The taste is absolutely great, but I must add that the biltong spices came through -- I have no idea what your "dried beef" would taste like. If not piquant enough, I suggest adding ground coriander (seeds) and a tiny bit of lemon juice. But here across the pond this recipe suits us just fine as it stands! Thanks, Mrs Muffins, I cannot think of even the slightest change or improvement!!
- 2 (8 ounce) packages cream cheese
- 1 (5 ounce) jar dried beef
- 2 teaspoons Accent seasoning
- 1⁄2 tablespoon Worcestershire sauce
Directions See How It's Made
- Shred the dried beef into tiny pieces.
- Mix beef, Accent, Worcestershire sauce, and cream cheese together until evenly mixed.
- Form a ball, or whatever shape you desire (I make snowmen during winter.) on a serving plate.
- Serve with crackers of your choice.