Reincarnated recipe from the past.
Back in May I was at my sister’s house in Missouri and one night she made a cheese ball. Ohhh, cheese balls, I use to love them. A couple of months ago I bought a ready made one at the grocery and thought it was awful and maybe that’s why I quit making them.
But the cheese ball my sister made was so tasty, creamy and one of those food things you can’t just take one bite. Even my grandson, Thomas, ate it and wanted more. This cheese ball (spread) is a recipe I’m sure we all made back in the 70’s maybe even before than that with the dried beef that comes in the little jar and the ACCENT that we were all told was not good for us. I’ve read that there is no proof not that MSG does any harm to humans. Read this article for more information on MSG. I don’t think this cheese spread would taste nearly as good without the Accent and it’s not like you are going to use the whole container anyway.
I decided to change the recipe up a little and give it a new life. I added roasted red peppers from a jar or you could even roast your own red peppers and chop them up. I also baked some prosciutto until crispy and crumbled it on the top. Roasted nuts could be added to the top for a garnish but I had the prosciutto from some pizza we had made and decided to try that for a topping.
Serve this with some buttery crackers and I guarantee that your guest will enjoy it. I’m going to keep some extra jars of the dried beef in my pantry for whenever I need to whip up a quick little appetizer. I just happened to have some snap pea shoots and put those around the base of the cheese ball.
BLAST FROM THE PAST: Want a cool sorbet recipe for the summer? Try my Mango Pineapple Sorbet and you will love it.
All the ingredients you need for a delicious spread. Don’t leave out the Accent.
Chop the dried beef into small pieces.
Beat the cream cheese, Accent, Worcestershire sauce and green onions into a bowl until blended. Add the finely chopped dried beef and roasted peppers. Mix to combine.
Chop the roasted red peppers into small pieces.
Mix in the red pepper towards the end of mixing the spread; you don’t want it to turn pink; or do you?
Turn the spread out onto a platter. I had a clear platter so used a pretty placemat around it. Put some sprouts or some type of greens around the edge of the cheese ball to make it pretty.
Top with some crispy prosciutto, bacon, or roasted nuts OR nothing at all. Enjoy with your favorite crackers.
Beefy Roasted Red Pepper Spread
- 16 oz. cream cheese room temperature
- 1/2 c. roasted red pepper from jar chopped small
- 5-6 green onions very thinly sliced
- 2.25 oz. jar dried beef chopped very fine
- 1 tsp. Accent seasoning
- 1/2-1 tsp. Worcestershire sauce
- 3-4 slices thin prosciutto optional garnish
- 3/4 c. pecans roasted, optional garnish
Bake the prosciutto slices on cookie sheet at 350° until crispy about 5-10 minutes. Cool and then crumble.
Mix the cream cheese, green onions, dried beef, Worcestershire sauce and seasoning into a mixing bowl and beat with electric mixer. Add in the roasted red peppers and mix only until combined.
Line a 3 cup bowl with plastic wrap. Put the cheese spread into the bowl, smooth and cover with more plastic wrap. Refrigerate 2-3 hours or overnight.
When ready to serve, remove plastic wrap and turn out onto serving platter. Garnish with either the prosciutto or the roasted pecans. Serve with crackers.