Creamy Chipped Beef Cheese Ball
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I still remember the first time I made this creamy chipped beef cheese ball for a family holiday — it vanished within an hour. It’s a no-fuss, savory party starter that combines tangy cream cheese with salty dried beef and melty cheddar. Whether you’re assembling last-minute hors d’oeuvres for guests or craving a nostalgic snack, this cheese ball delivers big flavor with almost no cooking. If you like riffs on chipped beef recipes, you might also enjoy this creamed chipped beef variations write-up that inspired some of my mix-ins.
What makes this recipe special
This cheese ball is comforting, salty, and creamy — a classic crowd-pleaser that’s quick to pull together. It’s perfect for potlucks, game days, holiday appetizer spreads, or an easy weeknight snack when you want something a little indulgent without much effort. Because it’s assembled cold, there’s no stove time, and the flavor improves as it chills.
“A bite of nostalgia: salty chipped beef, sharp cheddar, and creamy tang all rolled into one — a guaranteed hit at every gathering.”
Beyond nostalgia, the recipe is forgiving: swap cheeses, add heat, or roll it in nuts or herbs to change textures and flavor profiles. For a richer, smoky turn, compare how other cheeseballs play with mix-ins like in this creamy cajun beef pairing inspiration.
How this recipe comes together
Overview: Soften the cream cheese, fold in chopped chipped beef, cheddar, green onions, and seasonings. Shape the mixture into a ball, optionally roll in chopped nuts, then chill to firm up. Total active hands-on time is about 10 minutes; chilling needs at least 2 hours. This is a no-cook assembly that’s ideal for prepping ahead.
What you’ll need
- 8 ounces cream cheese, softened (full-fat gives best texture; light works in a pinch)
- 1 cup chipped beef, chopped (dried beef/pastrami-style beef)
- 1/2 cup shredded cheddar cheese (sharp or mild, depending on preference)
- 1/4 cup green onions, chopped (scallions; mild onion flavor)
- 1/2 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1 cup chopped nuts (optional, for rolling — pecans or walnuts are classic)
Ingredient notes and substitutions:
- If you can’t find chipped beef, substitute finely chopped smoked beef or corned beef (drain any excess moisture).
- Swap cheddar for smoked gouda or fontina for a milder, creamier result.
- Nuts are optional; roll the ball in chopped herbs, crispy bacon bits, or paprika for alternative coatings.
Step-by-step instructions
- Take the cream cheese out of the fridge and let it soften at room temperature for 15–20 minutes. Soft cream cheese blends smoothly.
- In a medium mixing bowl, combine the softened cream cheese, chopped chipped beef, shredded cheddar, chopped green onions, garlic powder, Worcestershire sauce, and black pepper. Use a spatula or hand mixer to fold until uniform. Taste and adjust seasoning if needed.
- Scoop the mixture onto plastic wrap or parchment. Shape it into a compact ball using the wrap to help form it.
- If using nuts, spread them on a plate and roll the cheese ball over the nuts until fully coated. Press gently so the nuts adhere.
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 2 hours to firm up (overnight is better for flavor melding).
- When ready to serve, unwrap and transfer to a platter. Serve with crackers, sliced baguette, fresh vegetables, or toasted crostini.
Best ways to enjoy it
This cheese ball pairs well with crunchy crackers, rye crisps, or toasted baguette slices. Fresh vegetable dippers like celery, carrot sticks, and cucumber mellow the richness and add color. For a grown-up snack board, serve alongside sweet picks like honey-drizzled figs or tart pickles, and offer a bowl of grainy mustard. If you want another cheeseball-style idea for a different flavor profile, check out this Bacon Cheddar Ranch Cheeseball for inspiration.
Plating tips:
- Place on a wooden board with small bowls of olives and nuts.
- Garnish the cheese ball with extra chopped green onions or a drizzle of olive oil for shine.
Storage and reheating tips
- Refrigeration: Store the wrapped cheese ball in the refrigerator for up to 3–4 days. Keep it well covered to prevent it from absorbing fridge odors.
- Freezing: You can freeze the cheese ball (wrapped tightly in plastic and then foil) for up to 2 months. Thaw overnight in the refrigerator before serving. Texture may be slightly grainier after freezing.
- Food safety: Because this contains meat, keep it chilled below 40°F (4°C) and do not leave at room temperature for more than 2 hours during service. Discard if it’s been in the danger zone longer.
Pro chef tips
- Bring the cream cheese to room temperature before mixing to avoid lumps and to make shaping easy.
- Use a rubber spatula or an electric hand mixer on low to get a uniformly mixed, airy texture.
- Press chopped nuts onto the surface with your hands for better adhesion. If nuts aren’t desired, try a coating of finely chopped herbs, crumbled bacon, or smoked paprika.
- Make it a day ahead: flavor improves after chilling, and it reduces stress the day of your event.
- If the mixture feels too soft to shape, chill it in a bowl for 20–30 minutes, then form the ball.
Flavor swaps
- Spicy: Add 1–2 teaspoons hot sauce or 1/4 cup diced jalapeños.
- Herb-forward: Stir in 2 tablespoons fresh dill, parsley, or chives. Roll in chopped fresh herbs for a green crust.
- Smoky bacon: Fold in 1/3 cup crumbled cooked bacon and roll in extra bacon bits.
- Vegetarian: Replace chipped beef with finely chopped smoked mushrooms or sun-dried tomatoes for a smoky, umami-rich alternative.
- Cheese-forward: Mix in 1/4 cup grated Parmesan for a nuttier bite or swap cheddar for pepper jack to add heat.
Your questions answered
Q: How long does it take to make this cheese ball?
A: Active prep is about 10 minutes. Chilling requires at least 2 hours, though overnight yields better flavor and firmness.
Q: Can I make this ahead for a party?
A: Yes — make it up to 2 days ahead and keep refrigerated. Remove from the fridge 10–15 minutes before serving so it’s easier to spread.
Q: Is chipped beef safe to eat cold?
A: Most commercial dried/chipped beef is cured and ready-to-eat, but always follow package guidance. Because this recipe includes meat and dairy, keep it refrigerated and don’t leave it at room temperature for more than 2 hours.
Q: Can I freeze the cheese ball?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight before serving. Note: texture may change slightly after freezing.
Q: What can I use instead of nuts for the coating?
A: Try chopped herbs, crumbled bacon, smoked paprika, sesame seeds, or crushed crackers for different textures and flavors.
Conclusion
If you want more takes on dried beef cheese balls and party-ready appetizers, check these resources for variations and presentation ideas: Dried Beef Cheese Ball – SoupAddict, Creamed Chipped Beef Cheese Ball | 12 Tomatoes, and Dried Beef Cheese Ball Recipe For Your Next Party. These links offer different mix-ins and coatings that can spark your next cheese-ball experiment.
Creamy Chipped Beef Cheese Ball
Ingredients
Method
- Take the cream cheese out of the fridge and let it soften at room temperature for 15–20 minutes.
- In a medium mixing bowl, combine the softened cream cheese, chopped chipped beef, shredded cheddar, chopped green onions, garlic powder, Worcestershire sauce, and black pepper. Mix until uniform.
- Scoop the mixture onto plastic wrap or parchment and shape it into a compact ball.
- If using nuts, roll the cheese ball over them until fully coated.
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 2 hours.
- When ready to serve, unwrap and transfer to a platter. Serve with crackers, sliced baguette, fresh vegetables, or toasted crostini.
