Classic Dried Beef Cheese Ball
Creamy, salty-savoury and rolled in chopped dried beef — the retro party ball that vanishes before the crackers run out.
In a nutshell: This authentic american classic dried beef cheese ball comes together in just 2 hrs 15 mins using simple whole ingredients. The chef's secret: blocks left at room temperature for 30-45 minutes beat smooth, while cold cream cheese. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic dried beef cheese ball: cream cheese, Worcestershire and green onions rolled in chopped dried beef. An easy make-ahead party appetizer.
Key Equipment
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- Large mixing bowl
- Plastic wrap
- Serving plate
- Sharp knife
Chef's Pro-Tips
- Soften the cream cheese properly: blocks left at room temperature for 30-45 minutes beat smooth, while cold cream cheese leaves lumps no amount of stirring fixes.
- Chop the dried beef finely for the coating: coarse pieces fall off the ball, but a fine chop clings and gives every bite that salty-savoury crust.
- Make it days ahead: the flavour actually improves after a day in the fridge as the Worcestershire and onion mellow into the cheese — just roll the coating on the day you serve for the freshest look.
Ingredients
12
servings
-
16 oz cream cheese, two 8-oz blocks, softened
-
1 jar dried beef, 2.5 oz, finely chopped, divided
-
4 green onions, finely sliced
-
1 tbsp Worcestershire sauce
-
½ tsp garlic powder
-
¼ tsp black pepper, freshly ground
-
1 tsp prepared horseradish, optional, for a little bite
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1 box buttery crackers, for serving
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Step-by-Step Instructions
Beat the Base
Beat the softened cream cheese in a large bowl until completely smooth, about 2 minutes. Stir in half of the chopped dried beef, the green onions, Worcestershire sauce, garlic powder, pepper and horseradish, if using, until evenly combined.
Shape the Ball
Scrape the mixture onto a large sheet of plastic wrap. Use the wrap to gather it into a compact ball, twisting the ends closed. Chill for at least 1 hour until firm enough to handle.
Roll in Dried Beef
Spread the remaining chopped dried beef on a plate. Unwrap the chilled ball and roll it over the beef, pressing gently so the coating sticks all over. Re-wrap and chill for at least 1 more hour, or up to 3 days.
Serve
Set the cheese ball on a serving plate 20 minutes before serving so it softens slightly for spreading. Surround with crackers and extra sliced green onions, and serve.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — it keeps beautifully for up to 3 days wrapped in the fridge, and the flavour gets better overnight. Roll on the outer dried beef coating the day you serve so it looks fresh.
Dried beef is thinly sliced, salt-cured beef sold in small glass jars near the canned meats. Rinse it briefly and pat dry if you find it very salty, then chop finely.
Buttery crackers are the classic partner, but sturdy wheat crackers, pretzel crisps, baguette slices and celery sticks all work. Keep the crackers sturdy — soft crackers break under a firm cheese ball.
Yes — wrap the uncoated ball tightly and freeze for up to 1 month. Thaw overnight in the fridge, then roll in fresh chopped dried beef before serving.
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