Al’S Award-Winning Garlic Cheese Ball – a delicious recipe with cream cheese, cheddar cheese, beef, green onion, garlic, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Open cream cheese and cheddar cheese placing them into large mixing bowl. On cutting board, finely chop green onions and place them in mixing bowl with cheeses. Do the same with the sliced beef. Beef and green onions may be finely chopped with a small food processor. Using a garlic press, mince garlic and place into mixing bowl.
2
Wait until cheeses have become soft; about 1 hour. Add lemon juice and Worcestershire sauce. Using your hands (this will be messy), thoroughly mix all ingredients in the bowl. When all ingredients are mixed well, place cheese ball on piece of foil. Roughly shape into ball with hands. Wash cheese ball stuff off of hands with warm water. With wet hands, smooth cheese ball into desired shape.
3
Place cheese ball into sealed plastic container and refrigerate overnight. (Or just refrigerate without placing into a sealed container and everything in your refrigerator will smell like garlic for about a week).
4
Take out of 'fridge about an hour before serving. Serve with your favorite crackers.
499
kcal
Calories
30
g
Fat
39
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (8 ounce) packages cream cheese, 1 (8 ounce) package shredded cheddar cheese, 1 (4 ounce) package sliced beef, 1 bunch green onion, and more.
Yes, Al’S Award-Winning Garlic Cheese Ball falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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