Dried Beef Cheese Ball (+Video)
This classic appetizer for Dried Beef Cheese Ball has stood the test of time for good reason – everyone loves it! Loaded with so much flavor, this cheese ball should be served at your next party or gathering!
A CLASSIC AND DELICIOUS CHEESE BALL
This easy and delicious Dried Beef Cheese Ball recipe is the perfect appetizer for any occasion. Everyone absolutely loves it! I can guarantee wherever I take this, people immediately make a bee line to it. It’s just one of those appetizers so many people instantly recognize and they know it will be good! Plus, it’s so simple that you can make it in about 10 minutes; you can even make it the day before! So, if you’re looking for an appetizer that’s sure to please the taste buds of all of your guests, look no further than this Dried Beef Cheese Ball!
FREQUENTLY ASKED QUESTIONS:
Dried beef is usually made with a leaner cut of beef. Generally it’s made from beef round but can be made from other cuts. Most dried beef is smoked which really gives it a punch of flavor.
First of all, look at my ingredient photo below so you know what to look for. The two most common brands are Armour (the one I used) and Hormel. It will usually be in one of two locations. Dried beef is always in a clear jar. It is usually located near where the other potted/canned meats are located. You may see cans of corned beef hash, deviled ham, canned chicken, etc. in the same area. Also, during the holidays (when this cheeseball gets popular to make), you can sometimes find it displayed on an end cap.
I know someone will ask about substituting Buddig Beef. Buddig Beef is not dried beef but it will actually work in this recipe. Buddig beef is found with the other lunch meats. It will just be a bit softer but thats ok. I’d guess you’d need about one package. Personally, I wouldn’t put the coating mixture on it, just serve it as a plain cheeseball.
Try to see if you can find the Buddig beef as I mention above. If you can’t find the jarred dried beef or Buddig brand beef, then perhaps you can find another similar brand at your grocery store. You’ll want to look for thin-sliced smoked beef lunch meat.
I think sometimes people think because it is a dried meat product that it needs to be re-hydrated or rinsed to plump it back up or remove excess salt. However, dried beef should not be rinsed.
Sure. Add some sliced fresh jalapeno for a nice kick. You could also add some pickled jalapeno for another spicy flavor.
I almost always serve it with Ritz Crackers (as you can see below) or Club Crackers. I’ve noticed when I take it to parties, most people will exclusively eat it with those two crackers. However, you can also enjoy it with Triscuits, pita chips, toasted slices of baguette, or fresh vegetables.
Yes, if you don’t want to cover the outside of the cheeseball with the cheese and dried beef, just use some finely chopped pecans and roll it in that for a bit of crunch.
Yes and it’s actually best if you do! You can make it up to 2 days in advance. The cheeseball will need at least 2 hours to chill but it really does get better when you allow it to chill even longer in the fridge. I would recommend (before serving) that you take it out of the refrigerator and let it sit at room temperature for about an hour. This will allow the cheese ball to slightly soften, making it easier to spread on crackers.
Leftover cheese ball can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. Wrap in plastic and place in a Ziploc bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – I used Philadelphia cream cheese but the store brand works just fine! Just make sure it is room temperature before trying to mix all this together.
- Worcestershire sauce – if you aren’t a fan of Worcestershire sauce, you can leave it out but it is not a strong flavor. It really just enhances all the other flavors in the cheese ball.
- black pepper, garlic powder, onion powder – I have always just used a simple seasoning for this cheese ball but you could also use a packet of (dry) Italian dressing or Ranch seasoning mix instead.
- dried beef – it is a form of pressed, salted and dried beef that has been sliced into thin pieces and jarred. You’ll sometimes see it called “chipped beef as well.
- green onions – I suggest only using the green parts but if you really want to use the white parts you can, just slice very thin since it is the stronger part of the onion and no one bites into a big piece of onion.
- shredded sharp cheddar cheese – freshly shredded is best here since it will help it stick to the cheeseball better.
HOW TO MAKE DRIED BEEF CHEESE BALL
Place the cream cheese, Worcestershire sauce, pepper, garlic powder, and onion powder into a large bowl. Mix well with an electric hand mixer until smooth. 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. Save the remaining beef, green onions, and cheese in the fridge until you are ready to serve. Make sure to put them in a covered container or Ziploc bag when storing.
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. 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.
When you are ready to serve, place the remaining dried beef, green onions, and cheese onto a large plate and mix together. 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.
Serve immediately with crackers or whatever you would like to serve with it.
CRAVING MORE RECIPES?
Dried Beef Cheese Ball (+Video)
Ingredients
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4.5 ounce jar dried beef, finely chopped
- 4 green onions, thinly sliced (green part only)
- 1 ½ cups shredded sharp cheddar cheese, divided use
- salt, to taste
Instructions
- Place the cream cheese, Worcestershire sauce, pepper, garlic powder, and onion powder into a large bowl. Mix well with an electric hand mixer until smooth.
- 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.
- 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.
- 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.
- 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.
- When you are ready to serve, place the remaining dried beef, green onions, and cheese onto a large plate and mix together.
- 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.
- Serve immediately with crackers or whatever you would like to serve with it.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You most likely will not need to add additional salt since many of the ingredients are already salty, so make sure to do a taste test first before adding more. Everyone has a different preference when it comes to salt.
- Add diced fresh or pickled jalapenos for a spicy kick.
- This is a great make-ahead appetizer since it can sit in the fridge until ready to serve. If making this more than 2 hours in advance, I would roll the cheese ball in the remaining ingredients and then let it sit covered at room temperature for at least an hour to slightly soften and make it easiest to spread on crackers.
- Leftovers keep for up to 1 week in the fridge or 3 months in the freezer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made this for a gathering at work – it was the first thing gone. They destroyed it! LOL thanks so much!
I made this but only used an 8 oz cream cheese and divided the ingredients in half. It is so good.
My absolute favorite cheeseball.