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    Home | Recipes | Appetizer Recipes

    Chipped Beef Cheese Ball Recipe

    Dated: March 24, 2019 Last Modified: November 17, 2022 by Sarah Mock 12 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    homemade Chipped Beef Cheese Ball with a silver cheese spreader pressed into it.

    A dried chipped beef cheese ball is one of my favorite appetizer recipes to serve at holiday parties. This cheeseball with dried beef contains Worcestershire sauce, green peppers as well as cheddar cheese and finely diced red onion.

    Chipped Beef Cheese Ball with a small portion on a wheat thin

    Surrounding this cheese ball is a combination of chopped pecans and extra chipped beef. This recipe is great for a crowd or can be divided into smaller portions for individual cheese balls. 

    Be sure to check out one of my most popular posts on this site: Pickled banana peppers! You will be hooked!

    🫑 Ingredients:

    • worcestershire sauce
    • garlic powder
    • cream cheese - softened 
    • dried beef - minced
    • onion - finely minced I use red onion but I have seen other recipes that use green onions.
    • green bell pepper - finely chopped 
    • cheddar cheese - shredded
    • pecans - chopped. learn how to propperly toast pecans.

    🥣 Directions

    1. Set aside ¼ cup of minced dried beef.
    2. In a large bowl, using a hand mixer or on a stand mixer fitted with the paddle attachment, cream together the softened cream cheese, Worcestershire sauce, and garlic powder.
    3. Fold in the remaining minced dried beef, finely minced onion, finely chopped green bell pepper, shredded cheddar cheese, and ¼ cup of the chopped pecans.
    4. To form the cheese ball, lay out a large piece of plastic saran wrap. Chipped Beef Cheese Ball in plastic wrap before chilling
    5. Scoop the cheese ball mixture onto the plastic wrap and use the plastic wrap to gather the cheese ball into a round ball. 
    6. Chill in the refrigerator for a minimum of 1 hour before coating the cheeseball with the remaining pecans and dried beef.
    7. To coat the cheeseball, combine ¼ of the minced reserved chipped beef with the remaining pecans. showing how to add pecans to the outside of a Cheese Ball
    8. Hold the cheeseball in one hand and press the pecan, dried beef mixture into the outside of the cheese ball.
    9. Serve with crackers of your choice. 

    📝 Tip from reader Tammie:

    Armor dried beef comes in a little jar, and it is usually found in the canned meat aisle; however, if you live in a small town as I do, there is another option. I buy Buddig smoked, chopped, pressed beef. This is located where the sandwich meats are. The biggest bag available is 2 oz (at my grocery store), so I buy 3 packages. I have found that if they are made to far in advance the pecans tend to get soft because they absorb the moisture from the ingredients. I, also, do not press the remaining pecans and chipped beef to the outside right before serving (or as close to serving as possible). This is a delicious recipe, my family has made it for years.

    🍴 How to serve

    Serve on your favorite crackers but my family is a fan of wheat thins, a multigrain cracker, buttery crackers or Triscuits when we serve this cheese ball. If you are a fan of naan bread, setting out wedges of naan would also be yummy with this cheeseball. 

    ❄️ Storage Tips

    I store my cheese ball wrapped in plastic wrap in the refrigerator. If I am going to serve the cheese ball within 4 hours, I roll it in the chopped pecan pieces and extra dried chipped beef. If I am going to be serving the cheeseball after 4 hours, or so, or the next day, I will wait until I am ready to serve to add the pecans and dried chipped beef on the outside.

    The reason for this is that I feel the pecans become soft if they are on the cheese ball for too long. 

    👩‍🍳 Chef Tips

    • Make sure the cream cheese is room temperature.
    • Finely dice the onion and green pepper. Smaller is better. 
    • Chill the cheese ball, wrapped in plastic wrap, in the fridge for at least an hour before pressing the pecans and extra dried chipped beef. It will be easier to handle.
    • For smaller cheese balls, divide the cheese ball mixture in half and make 2 smaller cheese balls.
    chipped beef cheeseball square image

    🧾 Cream cheese dip recipes

    I always have a block of cream cheese in the refrigerator to pull out to whip up a tasty dip to enjoy while watching a football game or when I need an easy appetizer to serve to party guests. My chef tip for making recipes with cream cheese is to be sure to allow the full fat cream cheese to come to room temperature so you have a delicious dip every time.

    Hot dips

    • Warm Olive Dip - a creamy, gooey olive dip appetizer that is perfect for every olive lover and will convert those who aren't! 
    • Chipped Beef Dip - cream cheese, dried beef, garlic and Worcestershire, is one of our favorite hot dips to serve for game day, as an appetizer or to take to a potluck.
    • Grilled Pizza Dip - Add pepperonis to make a pepperoni pizza dip or add grilled vegetables to make a veggie pizza dip.
    • Artichoke Spinach Dip - features fresh spinach and roasted garlic. The crunchy topping is optional but is highly suggested.
    • Jalapeño Cream Cheese Dip - Cheesy, creamy, and spicy baked jalapeño cream cheese dip is the perfect appetizer or side for any Mexican dish. Serve with chips, vegetables, or as a topping for burgers.
    • Philly Cheesesteak Dip - Creamy hot dip filled with flavorful onions, green pepper, mushrooms, and roast beef, topped with a crispy layer of provolone cheese.

    Dessert dips

    • Classic Fruit Dip - Just two ingredients make the easiest and most delectable fruit dip. Serve with your favorite fruits. Add a dollop of seedless black raspberry jam.
    • Cake Batter Dip - Egg, butter, and oil free cake batter. You just need 4 ingredients (plus sprinkles!) for this seemingly sinful dessert dip!
    • Cranberry Jalapeno Dip - Creamy, spicy and filled with the flavors of the holiday, this Cranberry Jalapeno Dip comes together in under 5 minutes! Spread this dip on ritz crackers and it will be a big hit with guests.
    • Hot Chocolate Cheesecake Dip - a fun variation on cheesecake dip
    • Orange Fruit Dip - unlike some fruit dips that are just super sweet, this one has a bright and citrusy flavor that cuts down on the sweetness.
    • Blueberry Cheesecake Dip - the frozen blueberries are key to this cheesecake dip.

    📝 Frequently asked questions, answers and tips:

    Can you freeze a chipped beef cheese ball?

    It is possible to freeze this cheeseball but I found that because cream cheese is the main ingredient when the cheese ball defrosts the texture is more gritty and separated instead of creamy in texture. I found it best to not freeze the cheese ball and make it up to a day ahead of time if you are needing to make it ahead of time. 

    How long will this keep?

    I like to use my chipped beef cheeseball up within 3-4 days. Any longer than that and I feel that the vegetables in the cheeseball will start to release their moisture and make the cheese ball watery. You may have a different experience but this is what I have found to be true. 

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    chipped beef cheeseball square image

    Chipped Beef Cheese Ball

    Sarah Mock
    Chipped beef cheese ball is always a favorite appetizer at the holiday parties. This recipe is great for a crowd or can be divided into smaller portions for individual cheese balls. 
    4.56 from 61 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 0 mins
    chill time 1 hr
    Total Time 1 hr 10 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Appetizer Recipe
    Cuisine American
    Servings 2 ½ cups
    Calories 94 kcal

    Ingredients
      

    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon garlic powder
    • 2 8 oz cream cheese (softened)
    • 2 dried chipped beef (minced (3 ounce each))
    • ½ cups red onion (finely minced)
    • ½ cup green bell pepper (finely chopped)
    • 1 cup shredded sharp cheddar cheese
    • 1 ½ cups pecans (chopped)

    Instructions
     

    • In a medium bowl, cream together the softened cream cheese, Worcestershire sauce and garlic powder.
      1 tablespoon Worcestershire sauce, 2 8 oz cream cheese, ½ teaspoon garlic powder
    • Set aside ¼ cup of minced dried beef.
      2 dried chipped beef
    • Fold in the remaining minced dried beef, finely minced red onion, finely chopped green bell pepper, shredded cheddar cheese, and ¼ cup of the chopped pecans.
      2 dried chipped beef, ½ cups red onion, ½ cup green bell pepper, 1 cup shredded sharp cheddar cheese, 1 ½ cups pecans
    • To form the cheese ball, lay out a large piece of plastic wrap.
    • Scoop the cheese ball mixture onto the plastic wrap and use the plastic wrap to gather the cheese ball into a round ball. 
    • Chill in the refrigerator for a minimum of 1 hour before coating the cheeseball with the remaining pecans and dried beef.
    • To coat the cheeseball, combine ¼ of the minced dried beef with the remaining pecans.
    • Hold the cheeseball in one hand and press the pecan, dried beef mixture into the outside of the cheese ball.
    • Serve with crackers of your choice. 

    Notes

    • Make sure the cream cheese is room temperature.
    • Finely dice the onion and green pepper. Smaller is better. 
    • Chill the cheese ball, wrapped in plastic wrap, in the fridge for at least an hour before pressing the pecans and extra dried chipped beef. It will be easier to handle.
    • For smaller cheese balls, divide the cheese ball mixture in half and make 2 smaller cheese balls.

    Nutrition

    Serving: 2tablespoonsCalories: 94kcalCarbohydrates: 2gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 18mgSodium: 116mgSugar: 1g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published March 24, 2019 

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    46793 shares
    • Facebook406
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

      Leave a Reply

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      Recipe Rating




    1. Sarah Mock

      February 28, 2022 at 3:01 pm

      Oooh! I love that idea! Did you use red pepper flakes?

    2. Martha Carter

      February 26, 2022 at 9:44 am

      5 stars
      Love this recipe My husband wanted more of a kick to it so I added a few sprinkles of red pepper

    3. Sarah

      January 02, 2020 at 8:22 am

      Tammie:

      thank you so much for your tip! I appreciate your feedback. I am going to add it to the main post so everyone can benefit.

      Happy new year! Sarah

    4. Tammie

      January 01, 2020 at 10:05 am

      Armour dried beef comes in a tiny jar, and it is usually found in the canned meat isle; however if you live in a small town, like I do, there is another option. I buy Buddig smoked, chopped, pressed beef. This is located where the sandwich meats are. The biggest bag available is 2 oz (at my grocery store), so I buy 3 packages. I Have found that if the is made to far in advance the pecans tend to get soft because they absorb the moisture from the ingredients. I do not like the soft pecans so only make 1 day in advance. I, also, do not pressed the remaining pecans and chipped beef to the outside right before serving (or as close to serving as possible. This is a delicious recipe, my family has made it for years.

    5. Sarah

      December 02, 2019 at 7:01 pm

      Thanks for the question Janice. I use the 3 ounce bags, 2 of them. I will adjust the recipe card. Enjoy!

    6. Janice

      December 02, 2019 at 12:37 pm

      What is the size of the dried beef?

    7. Laura

      April 24, 2019 at 11:42 pm

      What is chipped beef? Is it jerky?

    8. Sarah

      April 20, 2019 at 4:21 pm

      Mary,

      I have never thought of rinsing the dried beef! A great options for those who are looking to lower sodium version. Thanks for sharing your tip!

      Sarah

    9. Mary

      April 19, 2019 at 7:15 pm

      I’ve been making a dried beef cheese ball for years. I don’t use green peppers, I use green onions and garlic. I rinse the dried beef to get some of the saltiness off, then dry thoroughly on paper towels, love this cheese ball rolled in chopped pecans.

    10. Noelle

      April 03, 2019 at 11:36 am

      This was great for the dinner party I had, total hit. Went great with many types of crackers

    11. Jenn

      April 03, 2019 at 11:28 am

      Well hello there new favorite cheese ball ever!!! This is so party-perfect!

    12. Linda

      April 03, 2019 at 11:26 am

      I love the combination of chipped beef, cheddar cheese and the cream cheese. And that is one big cheese ball! I think I'll make this for the games this weekend and I bet there won't be a speck left when everyone gets done.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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