A Spectacular Dried Beef Cheese Ball Recipe

I’ll never forget the first time I brought this cheese ball to a holiday party. It was one of those bustling New York City gatherings where everyone brings their signature dish. I placed my platter on the appetizer table, and within what felt like minutes, it was completely surrounded. The creamy, savory goodness, studded with salty dried beef and sharp cheddar, was an absolute magnet.

By the end of the night, people I’d just met were asking for the recipe. That’s when I knew this wasn’t just any appetizer; it was the Best Dried Beef Cheese Ball I had ever made.

This recipe is a true classic, a nostalgic bite of comfort that never fails to please a crowd. It’s my go-to for game days, potlucks, and any occasion that calls for an effortless yet impressive snack. The combination of flavors is just perfect, and it’s surprisingly simple to put together.

Alexa

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A Spectacular Best Dried Beef Cheese Ball Recipe

This recipe is a true classic, a nostalgic bite of comfort that never fails to please a crowd. It’s my go-to for game days, potlucks, and any occasion that calls for an effortless yet impressive snack.

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Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 208

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 16 ounces cream cheese, softened to room temperature 2 blocks
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4.5 ounce jar dried beef, finely chopped divided use
• 4 green onions, thinly sliced green part only, divided use
• 1 1/2 cups shredded sharp cheddar cheese divided use
• salt to taste

Equipment

• large bowl
• Electric hand mixer
• Covered container or Ziploc bag
• Plastic Wrap
• large plate

Method

 

1. Place 16 ounces (2 blocks) cream cheese, softened to room temperature, 1 Tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder into a large bowl. Mix well with an electric hand mixer until smooth.
2. Add ¾ of the dried beef, ¾ of the green onions, and ¾ of the cheddar cheese. Fold the ingredients in until well combined. Taste and add salt, to taste if needed.
3. Save the remaining beef, green onions, and cheese in the fridge until you are ready to serve. Make sure you put it into a covered container or Ziploc bag before placing in the refrigerator.
4. On a large work surface, lay out 3 large pieces of plastic wrap overlapping each other. Spoon the cheeseball mixture into the center of the plastic wrap.
5. Start to fold the edges of the plastic wrap up around the mixture, helping to form it into a ball, and seal well. Place the cheeseball into the fridge for at least 2 hours or up to overnight to set up.
6. When you are ready to serve, place the remaining dried beef, green onions, and cheese onto a large plate and mix together.
7. Unwrap the cheeseball and place it on the plate, roll it around so the additional ingredients stick to the outside. You will then have to press them in to stick and try to cover as much of the exposed cheeseball as you can, you will have a little leftover topping, but that’s okay.
8. Serve immediately with crackers or whatever you would like to serve with it.

Nutrition

Calories: 208kcal

Notes

Pro Tip: To prevent the cream cheese mixture from sticking to your hands when forming the ball, you can lightly dampen them with water.

Troubleshooting: If your cheese ball is too soft to form a ball, it likely needs more time to chill. Pop the bowl of mixture back into the refrigerator for an extra 30 to 60 minutes. If the coating isn’t adhering well, use your hands to gently press the coating mixture onto the surface. The warmth from your hands will slightly soften the exterior, helping the toppings stick.

Variations: For a spicy kick, mix in 1-2 tablespoons of finely diced pickled jalapeños. To add a sharp, tangy bite, mix in 1 tablespoon of prepared horseradish. For a smoky flavor, fold in 4-5 strips of crispy, crumbled bacon.

Make-Ahead and Storage: You can prepare the cheese ball mixture up to three days in advance. Shape it, wrap it tightly in plastic wrap, and store it in the refrigerator. Wait to add the outer coating until you are ready to serve. Leftovers can be wrapped tightly and will keep in the refrigerator for up to 4-5 days. You can also freeze the uncoated cheese ball for up to one month; thaw it overnight in the refrigerator before rolling it in the topping.

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Why You’ll Love This Recipe

I find myself coming back to this recipe again and again, and I know you will too. It’s truly a standout appetizer for so many reasons, joining the ranks of other party favorites like the Classic Southern Deviled Eggs Recipe.

• Perfectly Balanced Flavors: The salty punch of the dried beef, the creamy tang of the cream cheese, the sharp bite of cheddar, and the fresh kick from green onions all work together in perfect harmony.
• Make-Ahead Magic: This is the ultimate party-prep recipe. You can make it a day or two in advance, letting the flavors meld and deepen. It saves so much stress on the day of your event.
• Foolproof and Easy: You don’t need any special skills to make this cheese ball. The instructions are straightforward, and I’ve included tips to guarantee it comes out perfectly every single time.

A Closer Look at Your Ingredients

The magic of this recipe is in its simplicity, but the quality of each ingredient really matters. Softened, room-temperature cream cheese is absolutely crucial. It’s the key to getting that ultra-smooth, creamy texture without any lumps. If it’s too cold, it just won’t mix properly.

A little Worcestershire sauce adds a deep, savory umami flavor that you can’t quite place but would definitely miss if it were gone. The green onions provide a fresh, sharp bite that cuts through the richness of the cheese. I only use the green parts for their milder flavor and beautiful color.

The star of the show, of course, is the dried beef. It comes finely chopped in a small jar and packs a wonderful salty, savory punch. Different brands can have different levels of saltiness, which is an important thing to keep in mind. I always recommend tasting the cheese mixture before adding any extra salt, just to be safe. You can always add more, but you can’t take it away!

Ingredients for the Best Dried Beef Cheese Ball

• 16 ounces (2 blocks) cream cheese, softened to room temperature
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4.5 ounce jar dried beef, finely chopped ((divided use))
• 4 green onions, thinly sliced (green part only) ((divided use))
• 1 1/2 cups shredded sharp cheddar cheese ((divided use))
• salt, to taste

Step-by-Step Instructions

1. Place 16 ounces (2 blocks) cream cheese, softened to room temperature, 1 Tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder into a large bowl. Mix well with an electric hand mixer until smooth.
2. Add ¾ of the dried beef, ¾ of the green onions, and ¾ of the cheddar cheese. Fold the ingredients in until well combined. Taste and add salt, to taste if needed.
3. Save the remaining beef, green onions, and cheese in the fridge until you are ready to serve. Make sure you put it into a covered container or Ziploc bag before placing in the refrigerator.
4. On a large work surface, lay out 3 large pieces of plastic wrap overlapping each other. Spoon the cheeseball mixture into the center of the plastic wrap.
5. Start to fold the edges of the plastic wrap up around the mixture, helping to form it into a ball, and seal well.
   Pro Tip: To prevent the cream cheese mixture from sticking to your hands when forming the ball, you can lightly dampen them with water. Place the cheeseball into the fridge for at least 2 hours or up to overnight to set up.
6. When you are ready to serve, place the remaining dried beef, green onions, and cheese onto a large plate and mix together.
7. Unwrap the cheeseball and place it on the plate, roll it around so the additional ingredients stick to the outside. You will then have to press them in to stick and try to cover as much of the exposed cheeseball as you can, you will have a little leftover topping, but that’s okay.
8. Serve immediately with crackers or whatever you would like to serve with it.

Tips for Perfecting Your Cheese Ball (Troubleshooting)

Even the simplest recipes can sometimes present a little challenge, but don’t worry. I have a couple of quick fixes for the most common issues.

What if my cheese ball is too soft to form a ball? This usually just means the mixture needs more time to chill. The fats in the cream cheese need to be cold to firm up. Simply pop the bowl of mixture back into the refrigerator for an extra 30 to 60 minutes before trying to shape it.

Why isn’t my coating sticking? If the outer coating isn’t adhering well, the surface of the cheese ball might be too dry. Don’t be afraid to use your hands. Gently press the coating mixture onto the surface of the cheese ball. The warmth from your hands will slightly soften the exterior, helping the toppings stick perfectly.

Fun Variations and Presentation Ideas

Once you’ve mastered the classic recipe, it’s so much fun to play around with different flavors and presentations. It’s a great way to make the recipe your own.

For presentation, you don’t have to stick to a simple ball. Try shaping the mixture into a log on the plastic wrap. Once chilled, you can roll it in chopped pecans or walnuts for a different look and a crunchy texture.

This presentation makes a beautiful centerpiece when you learn how to create a charcuterie board on a budget and surround it with crackers, meats, and fruits. For individual servings, use a small cookie scoop to create mini cheese balls. Roll each one in the topping and serve them with pretzel sticks for easy dipping.

Expert Serving and Pairing Suggestions

The right dippers can take your cheese ball to the next level. I love serving it with a variety of textures. Buttery crackers like Ritz, sturdy whole wheat crackers, and everything bagel seasoned crisps are always a hit. For a fresher option, I serve it with crunchy celery sticks and sweet bell pepper strips. Toasted baguette slices and salty pretzel thins are also fantastic choices.

If you’re looking for a drink pairing, I find this cheese ball works wonderfully with a crisp, acidic white wine like a Sauvignon Blanc. The wine’s bright notes cut through the richness of the cheese. For beer lovers, a light pilsner or a simple lager is a great match, as it won’t overpower the savory flavors of the appetizer.

Make-Ahead and Storage Guide

This is one of my favorite make-ahead recipes for a reason. You can prepare the cheese ball mixture, shape it, and wrap it tightly in plastic wrap up to three days in advance. Just store it in the refrigerator. Wait to add the final outer coating until you are ready to serve to keep it looking and tasting fresh.

If you have leftovers, which is rare in my house, simply wrap the cheese ball tightly in plastic wrap. It will keep in the refrigerator for up to 4-5 days. The flavor only gets better as it sits.

FAQs about Dried Beef Cheese Ball

This truly is the Best Dried Beef Cheese Ball, and I hope it becomes a staple at your gatherings, just like it is at mine. It’s more than just an appetizer; it’s a way to bring people together for a delicious, comforting bite.

If you make this recipe, I would absolutely love to hear about it! Please leave a comment below with your own variations, or ask any questions you might have. I can’t wait to see what you create in your kitchen.