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.
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!
Recipe Card?
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Instructions
Prepare Ingredients
- Reserve ¼ cup of minced dried beef for the coating.
- Finely mince the onion and green bell pepper.
- Toast and chop the pecans.
How To Toast Pecans
Toasting brings out the flavor.
Mix the Cheese Ball
- In a large bowl, use a hand mixer or stand mixer to cream together the softened cream cheese, Worcestershire sauce, and garlic powder.
- Fold in the remaining minced dried beef, minced onion, chopped green bell pepper, shredded cheddar cheese, and ¼ cup chopped pecans.
Form the Cheese Ball
- Lay out a large piece of plastic wrap.
- Scoop the cheese mixture onto the plastic wrap and use the wrap to shape it into a round ball.
- Chill in the refrigerator for at least 1 hour.
Coat the Cheese Ball
- Combine the reserved ¼ cup minced dried beef with the remaining chopped pecans.
- Press the pecan and beef mixture onto the outside of the cheese ball.
Serve
Serve with crackers, such as wheat thins, Ritz, or Triscuits.
Mom's Famous Dried Beef Cheese Ball With Pecans
Ingredients
Method
- 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 Cup Red Onion, ½ Cup Green Bell Pepper, 1 Cup shredded sharp cheddar cheese, 1 ½ Cup 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 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.
Nutrition
Nutrition Discolure
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.
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.
This pairs well with Mexican Corn Dip if you're setting out a few snacks.
Make-Ahead Tips:
- The cheese ball can be made up to a day in advance. Store it wrapped in plastic wrap in the refrigerator.
- Add the pecan and beef coating just before serving to prevent the pecans from becoming soft.
(The reason for this is that I feel the pecans become soft if they are on the cheese ball for too long. )
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.
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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.
FAQ's and Tips
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.
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 recipe 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.
published March 24, 2019
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Martha Carter says
Love this recipe My husband wanted more of a kick to it so I added a few sprinkles of red pepper
Sarah Mock says
Oooh! I love that idea! Did you use red pepper flakes?
Tammie says
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.
Sarah says
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
Janice says
What is the size of the dried beef?
Sarah says
Thanks for the question Janice. I use the 3 ounce bags, 2 of them. I will adjust the recipe card. Enjoy!
Laura says
What is chipped beef? Is it jerky?
Mary says
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.
Sarah says
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
Noelle says
This was great for the dinner party I had, total hit. Went great with many types of crackers
Jenn says
Well hello there new favorite cheese ball ever!!! This is so party-perfect!
Linda says
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.