Chipped Beef Cheese Ball with Cheddar and Green Onion

Chipped Beef Cheese Ball

This chipped beef cheese ball has a creamy center flecked with sharp cheddar, finely chopped beef, and green onion. Small pieces of beef and bright green onion coat the outside, while a serving scoop reveals the filling. Shape it in plastic wrap and chill until firm before adding the coating; that keeps the ball rounded and the center spreadable. Serve it cold with sturdy crackers. Dried beef brings plenty of salt, so none is added by default.

Ingredients for Chipped Beef Cheese Ball

• 2 packages (8 ounces each) block-style cream cheese, softened (about 450g)
• 4 to 5 ounces dried chipped beef, divided (about 130g for two 2.25-ounce jars)
• 1 cup shredded sharp cheddar (about 115g)
• 3 medium green onions, thinly sliced, with some green tops reserved (about 30g)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• About 30 sturdy savory crackers, or as needed, for serving

Dried chipped beef is often stocked near canned meats. Check the package weight, which varies by brand. The cheddar gives this version the orange flecks visible in the center.

How to Make a Chipped Beef Cheese Ball

Allow about 20 minutes to prepare and shape the ball, plus at least 2 hours to chill. It makes about 12 appetizer servings.

1. Prepare the beef and onions: Set aside about one-third of the beef and cut it into small, irregular pieces for the coating. Finely chop the rest for the filling so it spreads evenly on a cracker. Thinly slice the green onions, saving some bright green slices for the outside. Keep both ingredients dry.
2. Mix the filling: In a medium bowl, beat or stir the cream cheese, Worcestershire sauce, and garlic powder until smooth. Fold in the cheddar, finely chopped beef, and most of the green onions by hand, leaving the orange, pink, and green pieces visible. Taste the filling before considering any additional seasoning.
3. Shape and chill: Spoon the mixture onto a large sheet of plastic wrap. Gather the wrap around it to form one rounded ball, then wrap tightly. Refrigerate for at least 2 hours. It should feel firm and hold its outline when the wrap is loosened. If it slumps, reshape it through the wrap and chill longer.
4. Coat and serve: Unwrap the firm ball and gently press the reserved beef over much of its surface. Press on the reserved green onion. If the coating will not stick, cut the beef into smaller pieces and press them into the surface rather than sprinkling them on. Set the ball on a serving plate with crackers close to its base. Remove a small scoop from the front to show the cheddar-studded center, leaving the rest of the ball rounded. Serve chilled.

How to Handle Salty Dried Beef

Taste a piece of beef before mixing the filling. Most can be used as-is. If yours tastes unusually salty, briefly soak it in water, then drain and pat it completely dry before chopping and dividing it. Moist beef can loosen the filling and make the coating wet. Do not add salt automatically.

Serving and Make-Ahead

Serve the cheese ball with a small spreader and sturdy crackers. Celery, cucumber, or bell pepper pieces can go alongside them. For a different savory flavor, try the bacon ranch cheese ball.

You can shape and refrigerate the wrapped, uncoated ball up to one day ahead. Add the beef-and-onion coating near serving, and remove the display scoop only after the ball is firm.

How to Store Chipped Beef Cheese Ball

Keep the cheese ball refrigerated until serving. Return it to the refrigerator after no more than 2 hours at room temperature, or 1 hour above 90°F (about 30°C).

Cover leftovers tightly and refrigerate; aim to use them within 3 to 4 days for best quality. Store crackers separately. Freezing is not recommended if a smooth, creamy center is the priority, since the texture may change after thawing.

Nutrition

Approximate nutrition per serving, based on 12 appetizer servings and about 30 crackers total: 220 calories, 8g protein, 18g fat, and 8g carbohydrates. Approximate values per 100g, including an estimated weight for the crackers: 315 calories, 12g protein, 25g fat, and 11g carbohydrates. Values vary with the cream cheese, dried beef, and type and size of crackers.