Ingredients
- oz cream cheese, softened
- oz can pitted black olives, drained and chopped
- oz can mushrooms, drained and chopped
- bunch green onions, thinly sliced
- oz jar dried beef, chopped
- tsp MSG or 1 tsp salt
- cups chopped pecans
Instructions
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Step 1
In a large mixing bowl, combine the softened cream cheese, olives, mushrooms, green onions, and dried beef. I like to add a pinch of garlic powder instead of MSG, but either works. Mix thoroughly until everything is evenly distributed. Shape the mixture into a ball using your hands or a spatula, then wrap it tightly in plastic wrap. Refrigerate for at least 4 hours, though overnight yields the best texture and flavor. Just before serving, spread the chopped pecans on a plate. Unwrap the cheese ball and roll it gently in the pecans, pressing lightly to adhere. Transfer to a serving platter and let it sit at room temperature for 10 minutes to soften slightly. Slice into wedges or serve with a spreader alongside keto crackers or vegetable sticks.