Dried Beef Cheese Ball

Anyone who knows me knows I’m crazy for cheese balls, so I was super pumped to try a new one. This dried beef cheese ball didn’t disappoint!

I started as usual with a base of cream cheese, Worcestershire, garlic, and green onions. But instead of ham or bacon, I added dried beef. 

The result was just heavenly! The dried beef paired well with the other savory ingredients, and the texture was perfect.

Trust me, once you try it, you’ll be hooked, too!

Why You’ll Love This Dried Beef Cheese Ball

Party Perfect: Cheese balls are always ideal for parties. They’re well-loved crowd-pleasers that look great and taste even better. Plate this one nicely with some crackers scattered attractively around it, and voila! Instant party appetizer centerpiece!

Make-Ahead Convenience: Prepare this cheese ball in advance and let it chill. (The flavors actually taste better after some time in the fridge!) It allows you to focus on other aspects of entertaining instead of rushing to make food last minute.

Versatile Pairing Options: Serve it with crackers, veggies, pretzels, or bread. This versatility allows each guest to customize their snacking experience. 

Rich & Savory Taste: Finally, this thing just tastes fantastic. The cream cheese, dried beef, and seasonings create a rich, savory taste that’s comforting and indulgent.

Ingredients

• Dried Beef: Look for this star of the show near the Vienna sausages and other canned meats.

• Cream Cheese: Use full-fat, block-style cream cheese for the best results. Set it out early to soften.

• Green Onions: They add a fresh, mild onion flavor and a pop of vibrant color. Finely chop them for the best texture and reserve a few for the outside.

• Worcestershire Sauce: For the rich, umami depth that make cheese balls taste so good. 

• Seasonings: Use garlic powder, onion powder, and black pepper. (The dried beef is salty enough that you shouldn’t need salt.) Use as much or as little as you like. 

• Fresh Parsley: It makes the outside of the ball pretty and adds a little burst of freshness, too.

• Shredded Cheddar: For extra cheesy goodness and a thicker texture. Shred it yourself from a block for the best taste. 

• Smoked Paprika: An optional ingredient for those who enjoy a bit of smokiness. Add just a little so it isn’t overpowering. 

How to Make a Dried Beef Cheese Ball

Cheese ball recipes are kind of my jam. My family always comes to me when they need one for an event. As such, I’ve simplified the process to just a few steps. 

1. Prepare and mix. Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Then, mix in the Worcestershire sauce, garlic, onion powder, and black pepper. Mix well to distribute evenly. 

2. Add the remaining ingredients. Gently stir in the dried beef and green onions. If using cheddar and paprika, add them, as well. Mix gently but thoroughly. 

3. Shape and coat. Form the mixture into a ball. If necessary, pop it in the fridge for 10 to 15 minutes to make it easier to work with. Once shaped, roll the cheese ball in chopped fresh parsley and optional extra beef. (I typically add a few extra green onions, too.)

4. Chill and serve. Wrap the cheese ball in plastic wrap and refrigerate for 1 to 2 hours. Then, remove it about 10 minutes before serving to soften slightly. Serve with your favorite snacks (crackers, veggies, etc.), and enjoy! 

Tips for the Best Dried Beef Cheese Ball

Cheese balls are so easy to make that you probably won’t even need these tips! I still like to have them here for you, just in case. 

• Get the cheese nice and soft. This is the biggest and most important tip for cheese balls. Set the cheese out early! It needs to come to room temperature and soften. Otherwise, it’s tough to mix. 

• Chop nice and fine. Remember, most people will only slice off enough of the ball for a few crackers. So, all of the added ingredients need to be small to make it into every bite. Finely chop the beef and onions, leaving no large pieces. 

• Dial down the salt. Dried beef is pretty salty. To lessen the saltiness, rinse it under cool water before chopping and adding it to the cheese ball.

• Use trusty plastic wrap. When rolling my cheese balls, I like to use plastic wrap instead of just my hands. Simply shape the mixture into a cohesive figure. Then, wrap it in plastic wrap and use the wrap to help you get it into the perfect ball shape. 

• Get ahead of yourself. Cheese balls need at least 1 to 2 hours in the fridge before you serve them. However, they taste best if they’ve had all night for the flavors to meld. Make this one at least 12 hours ahead of time for the best taste. 

• Can’t find dried beef? Use finely diced beef jerky or thinly sliced prosciutto instead. 

• Try tasty variations. Try coating the ball in different things, such as chopped nuts, dried herbs, or more green onions. Add chives or additional spices to the mixture. Or swap the cheddar cheese for another shredded variety. 

How to Store

Cheese balls should be in the fridge anyway, so dealing with leftovers is a breeze. 

To Store: Wrap the ball tightly in plastic wrap. Then, place it in an air-tight container. Store it in the fridge for up to 5 days, but keep it away from strong-smelling foods. 

To Freeze: Wrap the cheese ball in plastic wrap and aluminum foil. Freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.