My Favorite Holiday Cheese Ball

Our Family's Favorite Cheese Ball For Over 20 Years! You Can't Beat That!!

It was over twenty years ago that a sister in Christ gave me this cheese ball recipe and I've been making it, solely, ever since! The fact that I make it only once a year has turned it into something of a gift in itself... although it deserves to be made all of the time! Even those who prefer not to have the outer coating of pecans, love digging into the creamy mix of flavors inside (although most prefer the entirety of it... myself included!)

You may have seen this recipe with tons of different variations, but this is our favorite. Hope you like it, too!

My Favorite Holiday Cheese Ball (I call it like it is. Lol)

Ingredients

Only 6 ingredients in this delicious cheese ball!

• 2 - 8 ounce packages of Philadelphia Cream Cheese

• 1 - 4.5 ounce jar of Armour Dried Beef

• 1 small package of chopped pecans

• 3 green onions

• 3 celery ribs

• Garlic salt
  

Directions

You won't find directions easier than this! ;)

1. Set out cream cheese for a bit to soften up for mixing. 20 minutes should be good.

2. Chop everything very fine. (For this ball shown in the photo I left it chunkier. I prefer it finer though.)

3. Mix cheese, beef, green onions, salt (to your liking), and celery. (I use my hands to mix. It's easier.) I don't add pecans to the inside, but you can now if you like and have enough pecans left to roll the ball in.

4. Spread out chopped pecans on a plate. Form the cheese mixture into a ball then roll the ball around coating it with the pecans.

5. Place on plate or board you will be serving from. Refrigerate when not eating from it.

Well, that's it - the world's best cheese ball. :) Now, my favorite crackers to eat them on are original Triscuit crackers because I think the wheat brings out the best in all the flavors, but some like Ritz crackers. You can put it on anything you like, really.

Have you made this recipe before? Do you use other ingredients? Have any pictures? Feel free to share your comments.