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!
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.
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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.