Tasty Dried Beef Cheese Ball

I first tried a dried beef cheese ball at my aunt’s house during the holidays when I was a kid. Back then, I thought cheese only came in slices or blocks from the store. The idea that you could roll cream cheese into a ball and cover it with bits of dried beef was mind-blowing to my young self.

These days, whenever I bring this appetizer to parties, people always ask for the recipe. It’s funny how something so simple can get such a big reaction. All you need are a few basic ingredients and about 15 minutes – no fancy cooking skills required. Even my teenagers can whip this one up without any help from mom.

What Kind of Dried Beef Should I Use?

For cheese balls, you’ll typically find dried beef (also known as chipped beef) in the packaged meat section of your grocery store, with Hormel and Armour being common brands. It usually comes in small glass jars or in flat packages near the pepperoni and other cured meats. The beef is thinly sliced and has been cured and dried, giving it a salty, concentrated flavor that works really well in this appetizer. If you can’t find dried beef, you could substitute with finely chopped hard salami, though the flavor profile will be slightly different. Just remember that dried beef is quite salty on its own, so you might want to rinse and pat it dry before chopping if you’re watching your sodium intake.

Options for Substitutions

Need to switch things up with this cheese ball recipe? Here are some handy substitutions you can try:

• Cream cheese: This is the base of the recipe and can’t be completely substituted, but if you’re looking for a lighter option, you can use Neufchâtel cheese (⅓ less fat cream cheese) with similar results.
• Dried beef: If you can’t find dried beef, you can use finely chopped ham, crumbled bacon, or even chopped pepperoni. Just make sure to pat them dry with paper towels to remove excess oil.
• Green onions: You can swap these with 2-3 tablespoons of finely minced regular onion or chives. If using regular onion, let it sit in the mixture for at least 2 hours to mellow out the sharp taste.
• Cheddar cheese: Feel free to use any firm cheese you like – Colby, Monterey Jack, or even pepper jack for a spicy kick. Just make sure to shred it yourself for the best texture.
• Worcestershire sauce: You can replace this with soy sauce or even a splash of balsamic vinegar – start with half the amount and adjust to taste.

Watch Out for These Mistakes While Making

The biggest challenge when making a cheese ball is working with cream cheese that’s not properly softened, which can lead to lumps and uneven mixing – leave it out for at least an hour before starting, or microwave in 10-second intervals if you’re short on time.

Another common mistake is not chopping the dried beef and green onions finely enough, which can make the cheese ball difficult to shape and serve – aim for pieces no larger than 1/4 inch for the best texture and even distribution throughout.

For the smoothest result, mix the cream cheese with the seasonings first, then fold in the shredded cheese, and finally add most of the dried beef and green onions (saving some for the outer coating) – this prevents overmixing and keeps the ingredients distinct.

Remember to chill the cheese ball for at least 2 hours before serving, as this allows the flavors to meld together and makes it firm enough to hold its shape when surrounded by crackers.

What to Serve With a Dried Beef Cheese Ball?

A cheese ball is all about having the right dippers to scoop up all that creamy goodness! I like to set out a variety of crackers – butter crackers, wheat thins, and water crackers all work great with this savory appetizer. For some crunch and freshness, add some raw vegetables like celery sticks, carrot strips, and cucumber rounds to your serving platter. To make it a complete appetizer spread, you might want to include some fresh grapes or apple slices on the side to give your guests a sweet break between bites of the rich cheese ball.

Storage Instructions

Prepare Ahead: This cheese ball is perfect for making ahead! You can prepare it up to 24 hours before your event – just wrap it tightly in plastic wrap and keep it in the fridge. I actually think it tastes even better when the flavors have had time to mingle overnight.

Keep Cool: After serving, pop any leftover cheese ball back in the fridge in an airtight container or wrapped well in plastic wrap. It’ll stay fresh for up to 5 days. Just remember to take it out about 15-20 minutes before serving to make it easier to spread.

Freeze: While you can freeze this cheese ball for up to 1 month, I’d recommend waiting to roll it in the outer coating of dried beef and green onions until after thawing. When you’re ready to use it, thaw overnight in the fridge, then add the coating just before serving.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 20-30 g

Ingredients

• 2 packages cream cheese, softened (16 ounces total)
• 5 ounces dried beef, chopped (split into portions)
• 5 green onions, chopped (split into portions)
• 1 cup cheddar cheese, shredded
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Step 1: Combine Ingredients

In a large bowl, add the cream cheese, chopped chipped beef (reserving about 1/4 cup for later), green onions, cheddar cheese, Worcestershire sauce, garlic powder, and salt.

Mix everything together thoroughly until all ingredients are well incorporated and form a smooth mixture.

Step 2: Shape and Chill the Cheese Ball

Once the ingredients are combined, roll the mixture into a ball using your hands.

Wrap the cheese ball securely in plastic wrap.

Place it in the refrigerator and chill for at least an hour or until the cheese ball is firm.

This will help the flavors meld together and make the ball easier to handle.

Step 3: Coat and Serve

After chilling, take the cheese ball out of the refrigerator and remove the plastic wrap.

Roll the cheese ball in the reserved chipped beef and the remaining green onions to coat the outside thoroughly.

Serve the cheese ball with your choice of crackers for dipping and enjoy!