Red Cheese Ball
Submitted by agreer
Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.
YIELD
3 servingsPREP
2 daysCOOK
0 minREADY
2 daysThis retro cheese ball gets its “red” from the dried beef coating that wraps the outside in a salty, savory shell. Inside, sharp cheddar and cream cheese are blended with sherry, chopped ripe olives, and a hit of Worcestershire sauce for a flavor that’s bold and a little boozy.
Making it several days ahead isn’t just convenient, it’s better. The sherry and seasonings need time to soak into the cheese. A cheese ball mixed and served the same day tastes flat compared to one that’s spent two or three days in the fridge developing flavor.
The dried beef coating goes on right before serving, not before refrigerating. If you coat it too early, the beef absorbs moisture from the cheese and turns soft instead of staying chewy and textured.
Chef Tips
- Grate the cheddar finely so it blends smoothly with the cream cheese. Coarse shreds leave lumps.
- Bring the cheese ball out of the fridge 30 minutes before serving. Cold cheese doesn’t spread well on crackers and mutes the flavors.
- Chop the olives coarsely so you get distinct briny bites rather than a uniform paste.
- Reshaping with your hands before coating gives you a smoother surface for the dried beef to stick to.
Variations
- Pecan-crusted: Roll in finely chopped toasted pecans instead of dried beef for a nutty, vegetarian option.
- Smoky version: Add a teaspoon of smoked paprika and swap Worcestershire for liquid smoke.
Ingredients
Directions
Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt.
Now shape mixture into a ball, wrap in foil, then refirgerate until needed.
About 30 minutes before serving, remove foil from cheese ball.
Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated.
Makes about a 3-inch ball.
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