Ingredients
- 16 ounces cream cheese (2 packages), softened to room temperature
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 5 ounces dried beef (2 x 2.5-ounce packages), finely diced
- 4 green onion tops, finely diced
- 1 1/2 cups shredded sharp white cheddar cheese
Most dried beef cheese ball recipes use full-fat cream cheese for the best texture and flavor, and a relatively small amount of Worcestershire so it enhances but doesn’t overpower the beef and cheddar. Reserving part of the beef, onions, and cheese for the outside gives you a pretty, textured coating that delivers extra flavor with every cracker swipe.
Step-by-step instructions
1. Make the seasoned cream cheese base
- Place the softened cream cheese in a large mixing bowl.
- Add the Worcestershire sauce, black pepper, garlic powder, and onion powder.
- Using an electric mixer, beat until the mixture is completely smooth, creamy, and well combined, scraping down the sides of the bowl as needed.
Starting with room-temperature cream cheese is key; it whips easily and incorporates the seasonings evenly so there are no lumps.
2. Fold in beef, onions, and cheddar
- Add about 3/4 of the finely diced dried beef, 3/4 of the diced green onions, and 3/4 of the shredded cheddar cheese to the bowl. Reserve the remaining amounts for coating the outside later.
- Use a spatula or wooden spoon to stir the mixture until the beef, onions, and cheese are evenly distributed throughout the cream cheese base.
This ensures that every scoop of the finished cheese ball is packed with meaty, cheesy flavor, while still leaving plenty of mix-ins to press onto the outside for extra color and texture.
3. Shape the cheese ball
- Lay a large sheet of plastic wrap flat on your counter.
- Spoon the cheese mixture onto the center of the plastic wrap, scraping the bowl clean.
- Pull the edges of the plastic wrap up and around the cheese, completely enclosing it.
- Once wrapped, use your hands over the plastic to gently shape the mixture into a smooth, round ball.
Shaping inside the plastic makes it much easier to form a compact ball without getting cheese all over your hands and keeps the surface smooth.
4. Chill until firm
Place the wrapped cheese ball in the refrigerator and chill for at least 2 hours, or until it feels firm enough to hold its shape when unwrapped. You can also refrigerate it overnight, which many hosts prefer because the flavors deepen and it’s one less thing to worry about the day of the party.
Coating and presentation
5. Prepare the coating
- On a medium plate or shallow dish, combine the remaining finely diced dried beef and the remaining shredded cheddar cheese. Toss them together to blend.
Some variations also mix a bit of chopped green onion or parsley into the coating for extra color, but this version uses the remaining green onions as a garnish on top.
6. Roll the cheese ball in the coating
- Unwrap the chilled cheese ball and place it on the plate with the beef and cheese mixture.
- Use your hands to press the coating firmly onto all sides of the cheese ball, turning it as needed until the entire surface is covered.
- Transfer the finished cheese ball to the center of your serving platter.
- Sprinkle the reserved diced green onions over the top.
The outer layer of beef and cheddar gives the cheese ball a rustic, festive look and adds a burst of extra flavor to the first bites.
7. Serve with crackers
Arrange an assortment of crackers around the cheese ball—buttery rounds, wheat crackers, or sturdy pretzel crisps all work well. Let the cheese ball sit at room temperature for about 10–15 minutes before guests arrive so it softens just enough to spread easily.