When I first landed in the U.S., I missed the comforting flavors of home but didn’t have hours to spend cooking. This dried beef cheeseball became my go-to for parties—a nostalgic, easy recipe that always disappears fast. It only takes about 2.5 hours, including chilling, and it’s a classic that never fails to bring smiles.
Table of Contents
Dried Beef Cheeseball
Ingredients
Equipment
Method
- Soften the cream cheese.
- Mix cream cheese, garlic powder, and Worcestershire sauce in a stand mixer until fluffy.
- Chop smoked beef bacon and green onions, and shred cheddar cheese if not pre-shredded.
- Add smoked beef bacon, green onions, and cheddar cheese to the mixer and combine.
- Taste and season with salt and pepper if needed.
- Scoop mixture onto plastic wrap, gather ends, and shape into a ball.
- Chill in the fridge for 2 hours.
- Remove from fridge, reshape if desired, and serve with crackers, bread, and veggies.
Notes
Why You’ll Love This Recipe
- Incredibly easy to make, even if you’re short on time.
- Uses simple, accessible ingredients you probably have on hand.
- Perfect make-ahead appetizer that reduces party-day stress.
- Guarantees a crowd-pleaser with its nostalgic, rich flavor everyone loves.
What is Dried Beef? (And a Note on Core Ingredients)
Dried beef is thinly sliced, salt-cured beef often sold in jars, with popular brands like Armour or Hormel. You’ll usually find it near canned meats or in the deli section. It has a salty, savory punch that’s essential for this cheeseball’s flavor. The recipe uses smoked beef bacon here, which can be a bit confusing, but traditionally dried beef in a jar is perfect for that authentic taste. For the best texture and structure, always use full-fat, block-style cream cheese—avoid whipped or low-fat versions. This dried beef is a key ingredient in many classic appetizers, such as dips and rolls.
Equipment For a Perfect Cheeseball
Using a stand mixer or a hand mixer speeds up mixing and creates a light, fluffy texture that’s hard to beat. But if you don’t have one, don’t worry! You can make this delicious dried beef cheeseball by hand with a sturdy spatula—just make sure your cream cheese is very soft to make the process easier.
Ingredients for the Perfect Dried Beef Cheeseball
- 2 ) 8 oz. packages cream cheese (softened)
- 1 ) 5 oz. jar smoked beef bacon (chopped; you’ll use 1/2 to 3/4 of the jar)
- 1 cup shredded cheddar cheese
- 3 green onions (chopped)
- 1/2 tsp garlic powder
- 1 TBSP Worcestershire Sauce
- salt To taste (remember the smoked beef bacon is already super salty!)
How to Make the Best Dried Beef Cheeseball (Step-by-Step)
- Soften the cream cheese.
- Mix cream cheese, garlic powder, and Worcestershire sauce in your stand mixer until fluffy.
- Chop smoked beef bacon and green onions, shred cheddar cheese if not pre-shredded.
- Add smoked beef bacon, green onions, and cheddar to the mixer and blend thoroughly.
- Taste the mixture and season with salt and pepper if needed.
- Scoop the mixture onto plastic wrap.
- Gather and twist the plastic wrap ends, shaping it into a ball with your hands.
- Refrigerate the cheeseball for about 2 hours to chill.
- After chilling, reshape the cheeseball if desired for a perfect form.
- Place on a serving platter with crackers, bread, and veggies for a classic party appetizer.
Pro-Tip: Use the plastic wrap tightly to form a smooth, round ball easily. For simpler slicing, shape the mixture into a log instead of a ball. This step helps with presentation and serving.
Fun Variations on the Classic Dried Beef Cheeseball
| Variation Name | Add-ins to the Base Recipe | Notes |
|---|---|---|
| Spicy Jalapeño-Cheddar | 1-2 finely minced jalapeños (seeds removed for less heat), swap cheddar for a cheddar-jack blend. | A great kick for those who like it spicy! |
| Smoky Bacon | 4 slices of crispy, cooked bacon, crumbled; add 1/2 tsp smoked paprika. | Doubles down on smoky, savory flavor. |
| Savory Herb Garden | 2 tbsp fresh parsley, 1 tbsp dill, 1 tbsp chives (all chopped). | Adds a fresh, vibrant, lighter flavor. |
Troubleshooting Guide: Common Cheeseball Problems Solved
- Problem: My cheeseball is too soft and won’t hold its shape.
This usually happens if it hasn’t chilled long enough or if low-fat cream cheese was used. Make sure to chill for at least 2 hours and use full-fat block cream cheese for best results. - Problem: It tastes too salty.
Because dried beef is very salty, always taste before adding salt. If it’s already too salty, blend in a little extra plain cream cheese to balance the flavor. - Problem: My (optional) coating won’t stick.
If you decide to roll your cheeseball in nuts or extra beef, do it immediately after forming, before the final chill when the surface is still tacky.
How to Build the Perfect Cheeseball Platter
- Classic dippers: Ritz crackers, Triscuits, Wheat Thins
- Veggie dippers: Celery sticks, bell pepper strips, baby carrots
- Keto/Low-Carb dippers: Cucumber slices, pork rinds, cheese crisps
Arrange these on a wooden board alongside grapes or a small bowl of olives. The variety of colors and textures creates a stunning, inviting presentation that your guests will love. The inclusion of dried beef in appetizer collections highlights its versatility. For example, explore other appetizers with similar flavor profiles in our Terrific Mini Quiches in a Muffin Tin Recipe.
Frequently Asked Questions (FAQ)
- How far in advance can I make a dried beef cheeseball?
You can prepare it 2–3 days ahead and store tightly wrapped in the fridge. Add any coating just before serving for the best texture.
- Can I freeze a cheeseball?
Yes. Wrap tightly in plastic wrap, then foil, and freeze up to 1 month. Thaw overnight in the fridge. Note that green onions may change texture slightly but it’ll still taste delicious.
- What’s the best way to transport a cheeseball to a party?
Keep it wrapped, place it in a hard container, and keep chilled in a cooler with ice packs during transport.
- Can I use low-fat cream cheese (Neufchâtel)?
It’s possible but not recommended. Your cheeseball will be softer and may not hold shape as well.
Conclusion
This dried beef cheeseball is my all-time classic party appetizer: easy, nostalgic, and always the first to disappear. It’s perfect for anyone who wants a fuss-free dish with comforting flavor. This is one of my all-time favorite retro recipes! What’s your go-to party appetizer that brings back happy memories? I’d love to hear about it in the comments below!
