Dried Beef Ball
I first stumbled on this dried beef ball at a family potluck, and it instantly became the thing everyone gravitated toward — a salty, creamy spread that somehow tastes nostalgic and fancy at the same time. It’s essentially softened cream cheese studded with chipped dried beef and green onions, seasoned with Worcestershire and a touch of garlic — served with crackers, it’s a no-fuss party starter that’s been doing rounds in home kitchens for decades. If you like beef-forward spreads and quick make-ahead apps, this is a keeper; for a different beefy snack idea, try my copycat Arby’s Beef and Cheddar for sandwich inspiration.
Why you’ll love this dish
This dried beef ball is one of those recipes that’s fast, inexpensive, and hits the savory umami sweet spot. It needs no oven, comes together in minutes once the cream cheese is softened, and can be shaped and chilled ahead of time — perfect for last-minute guests, holiday trays, or an easy brunch spread. The chipped dried beef brings a concentrated beef flavor that pairs beautifully with tangy Worcestershire and the freshness of green onion.
"The perfect salty spread — creamy, beefy, and gone in minutes. I always make two." — a happy potluck reviewer
If you enjoy cheesy, handheld bites, you might also like these baked broccoli cheese balls as another party-friendly option.
How this recipe comes together
- Soften the cream cheese so it’s easy to blend smooth.
- Rinse some of the dried beef to reduce excess salt, then chop.
- Mix the beef, green onions, seasonings and cream cheese until evenly combined.
- Shape into a ball, chill briefly if you like a firmer spread, and serve with crackers.
If you want additional beef textures or smoky notes, I sometimes pull inspiration from a cooked-meat recipe like BBQ beef strips with roasted sweet potatoes to think about complementary flavors.
What you’ll need
- 2 (8-ounce) packages cream cheese (softened to room temperature) — use 1 package for a smaller batch.
- 3 green onions, finely chopped (white and green parts).
- 1 1/2 jars chipped dried beef (about 6–9 ounces total), chopped.
- 1/2 teaspoon garlic salt (or less, to taste).
- 1 teaspoon Accent (MSG) — optional, for an extra savory boost.
- 1 teaspoon Worcestershire sauce.
- Crackers for serving.
Notes and substitutions:
- Cream cheese: full-fat gives the creamiest texture; Neufchâtel lightens calories but is softer.
- Dried beef: this is typically quite salty. Rinsing (see directions) cuts salt and softens texture. You can substitute smoked shredded beef or finely chopped roast beef if avoiding cured meats.
- Accent (MSG): optional; skip if you prefer no-MSG seasoning.
How to prepare it
- Remove the cream cheese from the fridge and let it sit at room temperature for about 30–60 minutes until very soft. This makes mixing effortless.
- Open one jar of chipped dried beef and rinse it briefly under cold water in a fine-mesh sieve to remove surface salt. Pat dry and drain. Reserve the second jar to add if you want more beefy flavor.
- Chop the dried beef into small pieces (bite-sized or finer, depending on how coarse you like the texture). Chop the green onions finely.
- In a medium bowl, combine the softened cream cheese, chopped dried beef, green onions, garlic salt, Accent (if using), and Worcestershire sauce.
- Use a rubber spatula or electric mixer on low speed to blend until evenly combined and smooth. Taste and adjust seasoning — add a bit more Worcestershire or a pinch of black pepper if desired.
- Form the mixture into a compact ball using your hands or a piece of plastic wrap to shape it neatly.
- Serve immediately with crackers, or chill in the refrigerator for 30–60 minutes for a firmer texture.
Quick tip: If you want a smokier profile, fold in a small amount of finely chopped smoked ham or a dash of smoked paprika. For crisp texture, roll the outside in chopped nuts, crisp bacon bits, or additional chopped green onions.
If you prefer recipes with pre-cooked beef components, this technique pairs well with flavors from my BBQ beef strips recipe for inspiration on seasoning profiles.
Best ways to enjoy it
- Spread on water crackers or sturdy wheat crackers for contrast.
- Spoon onto cucumber slices, endive leaves, or toasted baguette rounds for a lighter bite.
- Use as a sandwich spread for an elevated egg or ham sandwich.
- Add to a grazing board alongside pickles, olives, sliced apples, and aged cheddar to balance the saltiness.
Try pairing with a crisp white wine or a hoppy beer — the acidity cuts through the richness and makes the beef flavor pop. If you serve a hot main, this works as a chilled starter to contrast temperatures and textures; it complements simple sides like roasted vegetables or a green salad.
How to store & freeze
- Refrigeration: Store the dried beef ball tightly wrapped in plastic wrap or in an airtight container for up to 5 days. Keeping it sealed prevents it from picking up fridge odors.
- Freezing: You can freeze the formed ball (wrap tightly in plastic and then foil) for up to 2 months. Thaw overnight in the refrigerator before serving. Note: texture may soften slightly after freezing; briefly chilling before serving helps it firm up.
- Safety: Because this recipe uses cured dried beef and perishable cream cheese, always keep it refrigerated when not serving and discard any leftovers left out at room temperature for more than 2 hours.
Pro chef tips
- Soften cream cheese fully: If you’re short on time, microwave each 8-oz block for 10–12 seconds (check after 8) to reach a soft but not melted state.
- Control salt: Always rinse at least one jar of dried beef; taste after mixing before adding more. Dried beef brands vary widely in saltiness.
- Texture control: For a smoother spread, beat with an electric mixer. For more bite, fold the chopped beef in by hand.
- Make ahead: Assemble the ball the night before. The flavors meld overnight and often taste better the next day.
- Presentation: Roll the ball in finely chopped chives, cracked pepper, or toasted nuts right before serving for a clean look and extra texture.
Creative twists
- Bacon & chive crust: Roll the ball in crumbled crispy bacon and fresh chives for crunch and smoky aroma.
- Horseradish kick: Add 1–2 teaspoons prepared horseradish for a spicy bite that cuts the richness.
- Cheese blend: Fold in 1/2 cup shredded sharp cheddar or Gruyère for added depth.
- Lighter version: Use one package of cream cheese and one package of Neufchâtel to reduce fat while keeping texture creamy.
- Vegetarian alternative: Replace dried beef with finely chopped, seasoned sun-dried tomatoes and smoked paprika for a smoky, umami-rich vegetarian spread.
Your questions answered
Q: How long does this take to make?
A: Active prep is about 10–15 minutes plus 30–60 minutes if you want to chill it for a firmer texture.
Q: Can I make this ahead of time?
A: Yes — assemble and chill up to 2 days in advance for best flavor. Keep tightly wrapped in the refrigerator.
Q: Is it safe to freeze?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and stir gently before serving if separation occurs.
Q: What can I serve instead of crackers?
A: Use veggie sticks (celery, carrots, cucumber), endive leaves, crostini, or sliced baguette. For low-carb options, serve atop lettuce cups.
Q: Can I reduce the salt for dietary needs?
A: Absolutely. Rinse all of the dried beef, omit Accent, and taste before adding extra garlic salt. You can also substitute low-sodium Worcestershire sauce.
Conclusion
This dried beef ball is a fast, nostalgic crowd-pleaser that’s flexible enough for weeknights and holiday spreads alike. For more background and alternate versions of the classic, see this take on a Dried Beef Cheese Ball – SoupAddict, and for another popular home-cook recipe, check the Dried Beef Cheese Ball Recipe on Allrecipes.
Dried Beef Ball
Ingredients
Main Ingredients
- 2 packages 8-ounce packages cream cheese (softened to room temperature) Use 1 package for a smaller batch.
- 3 pieces green onions, finely chopped (white and green parts)
- 1.5 jars chipped dried beef (about 6–9 ounces total), chopped Rinse to reduce salt.
- 0.5 teaspoon garlic salt Adjust to taste.
- 1 teaspoon Accent (MSG) Optional, for extra savory boost.
- 1 teaspoon Worcestershire sauce
- to taste serving Crackers for serving Choose sturdy crackers.
Instructions
Preparation
- Remove the cream cheese from the fridge and let it sit at room temperature for about 30–60 minutes until very soft.
- Open one jar of chipped dried beef and rinse it briefly under cold water in a fine-mesh sieve to remove surface salt. Pat dry and drain.
- Chop the dried beef into small pieces and chop the green onions finely.
Mixing
- In a medium bowl, combine the softened cream cheese, chopped dried beef, green onions, garlic salt, Accent (if using), and Worcestershire sauce.
- Use a rubber spatula or electric mixer on low speed to blend until evenly combined and smooth. Taste and adjust seasoning if desired.
Forming and Serving
- Form the mixture into a compact ball using your hands or plastic wrap for shaping.
- Serve immediately with crackers, or chill in the refrigerator for 30–60 minutes for a firmer texture.
