Dried Beef and Green Onion Cheese Ball Recipe

Dried Beef and Green Onion Cheese Ball

Finely chopped dried beef and green onions run through this large, creamy cheese ball, while Worcestershire sauce seasons the four-ingredient mixture. All the beef goes into the cheese rather than onto the outside, leaving a pale, uncoated surface with visible flecks.

Soften the cream cheese so it mixes smoothly, then shape the mixture in plastic wrap and chill it until it holds its form. Plan on at least 4 hours of refrigeration before serving with crackers.

Makes one cheese ball, or about 12 appetizer servings. Allow about 15 minutes for preparation, plus cream-cheese softening time and at least 4 hours of chilling.

Ingredients for Dried Beef and Green Onion Cheese Ball

• 2 (8-ounce) packages full-fat cream cheese, softened (about 450g total)
• 4 ounces dried or chipped beef, finely chopped (about 115g)
• 3 medium green onions, finely chopped (about 45g)
• 2 teaspoons Worcestershire sauce

For serving: Savory crackers and, if desired, carrot and celery sticks.

How to Make the Cheese Ball

1. Soften and chop: Let the cream cheese soften until it yields easily to a spoon. Finely chop the dried beef and green onions so they distribute evenly.
2. Mix: Stir the cream cheese and Worcestershire sauce together until smooth. Fold in all the beef and green onions, leaving fine flecks throughout. Taste before considering any added salt; the beef and Worcestershire may provide enough.
3. Shape: Spoon the mixture onto a sheet of plastic wrap. Gather the wrap around it and gently form one large, roughly round ball with a broad base.
4. Chill: Place the wrapped ball on a plate and refrigerate for at least 4 hours. It should hold its shape when unwrapped. If it slumps, rewrap it and chill longer.
5. Serve: Unwrap the ball and place it on a serving board without adding a coating. Arrange crackers alongside it, with carrot and celery sticks if desired. If the cheese is too firm to spread, let it stand briefly before serving.

Shaping and Chilling a Large Cheese Ball

Plastic wrap contains the soft mixture as you shape it, so there is no need to mold a smooth sphere by hand. The cream cheese should be soft for mixing but firm for serving. Use the ball’s ability to hold its shape—not the clock alone—to decide when it is ready.

Serving and Variations

Keep the cheese ball refrigerated until serving, then offer crackers alongside it. For a separate onion-forward version, see this green onion cheese ball.

For a richer variation, mix shredded cheddar into the base; it will change this version’s pale, four-ingredient finish. This ham and cheddar cheese ball is another meat-and-onion option.

Make-Ahead and Storage

Shape the cheese ball ahead of time and keep it tightly wrapped or in an airtight container in the refrigerator. For best quality, make it up to 3–5 days ahead using fresh cream cheese and beef. No reheating is needed.

Refrigerator make-ahead is preferable to freezing. An uncoated cheese ball can be frozen, but thawing may change the cream cheese’s texture.

Nutrition

Approximate per serving: 155 calories, 6g protein, 14g fat, and 3g carbohydrates, based on 12 appetizer servings. Approximate per 100g: 300 calories, 11g protein, 27g fat, and 6g carbohydrates. Values exclude optional crackers and vegetables and will vary by brand.