Here is the base recipe I have for the cheese ball I think you are talking about. It is tried and true, but it always is gone first no matter what else I make.
24 ounces cream cheese at room temperature
1 medium onion or 1 bunch green onions, chopped fine (by hand better,processor tend to make to watery)
2 jars of dried beef, processed to fine bits (sorry don't have a weight) probably about 6 ounces
2 Tablespoons accent
2 Tablespoons Worcestershire sauce

Reserve 1/3 of beef and mix all else together until smooth
Roll ball in reserved beef
Chill
Serve with triscuits, wheat thins or other stone crackers


Multiplies easily
Hope this helps