Friday, December 27, 2013

Chipped Beef Cheese Ball

This is a recipe that we grew up with especially at holidays and special events.  Mom would make one or two of these (large families often cause things to be made in bulk or in multiples - haha!)  It's easy to make, looks good and everyone loves it.

The only thing that may turn someone off is the term chipped beef.  Years ago, it was more common to see this term on a package.  Chipped beef is merely thinly sliced or even pressed beef that is salted and dried.

This is another recipe that can be found in the Schwartz FamilyCookbook.  It’s on page 3 but listed as Chip Dip.

1 (8 oz) Cream Cheese package, softened
2 oz Dried Beef or Chipped Beef
¼ tsp Salt
¼ tsp Garlic Powder 1
1 tsp Onion flakes
1 tsp Parsley flakes 2
1 ½ TBLS Milk 3

1 I adjusted the original recipe from 1/8 tsp Garlic salt to ¼ tsp Garlic Powder.
2 You will also need a little extra parsley flakes to sprinkle on the cheese ball.
3 I used 1 ½ TBLS milk, but the amount could vary.  You want it creamy but firm enough to shape.

Mix all the ingredients well adding the milk last.  Adjust milk amount accordingly.  Shape into a ball and sprinkle parsley flakes evenly on the cheese ball.

This can be chilled to keep for a day or two but allow it to come to room temperature before serving so it is easier to dip.  I place a small knife beside it to make it easier for everyone.

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