For as long as I can remember our family has been making Jane’s Cheese Ball. It is a holiday favorite. Not a year goes by where we don’t make this multiple times between Thanksgiving and New Year’s Day.
The recipe for Jane’s Cheese Ball was given to my mom by a family friend close to 40 years ago. For a recipe that has been around that long, I was sure I would find it on Pinterest. But, nope! Nothing! So, my early Christmas gift to you is the recipe. You can thank me later.
The recipe
It is important to plan ahead when making this super easy cheese ball. It tastes the best if you allow it to be set at least 24 hours before serving. For our family that can seem like an eternity. We often dive in ahead of time.
First gather all your ingredients; cream cheese, cottage cheese, grated onion, Tabasco, chopped black olives, and chopped dried beef.
Make sure your cream cheese is at room temperature before you start mixing all your ingredients. Stirring cold cream cheese is never fun!
Set aside 2/3 of the chopped dried beef. Then stir together the remaining 1/3 dried beef and all the other ingredients. Form the mixture into a ball and roll in the dried beef you set aside, coating the outside of the ball.
Either wrap the ball in foil or place it into a bowl and cover. Refrigerate your cheese ball for at least 24 hours, if you can wait that long.
We love to serve Jane’s Cheese Ball with Triscuits or Wheat Thins. But really, any cracker would do. I even like to spread it on chips.
See, I told you it was super easy to make. Now it’s your turn.
Jane's Cheese Ball
Ingredients
- 2 – 8oz packages cream cheese, room temperature
- 1 cup cottage cheese
- 1 Tablespoon grated onion
- 15-20 drops Tabasco
- 1/4 cup chopped black olives
- 5oz dried beef, finely chopped
- Triscuit or Wheat Thin crackers
Directions
Make at least 24 hours ahead of serving time. Have cream cheese at room temperature. Mix together all ingredients, adding only 1/3 of the dried beef into the mixture. Form mixture into a ball and roll in the remaining dried beef, coating the outside of the ball. Wrap in foil or place in covered bowl and refrigerate until serving time. Serve with Triscuit or Wheat Thin crackers.
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