I just whipped up a dangerously addictive Cream Cheese Appetizer with dried beef that disappears before your guests even realize what hit them.

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I’m obsessed with these dried beef balls and I don’t pretend otherwise. I love the salty hit from dried beef (aka chipped beef) mixed with soft cream cheese, the combo is stupidly addictive.

I bring them to every party because Finger Food Appetizers that disappear fast are jam. I watch guests lick their fingers, act offended when I hand crackers, then go back for more.

But it’s not fancy. It’s messy, rich, sharp and downright snackable.

I adore how one tiny bite can be all fat, salt and comfort. Worth the inevitable crumbs.

Bring napkins. Nobody will share theirs seriously

Ingredients

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Cream cheese, smooth base that’s creamy and helps everything stick together.
Dried beef, salty, meaty bite that adds protein and old-school flavor.
Green onion, bright oniony pop, freshens the rich mix.
Worcestershire sauce, savory umami boost, it’s small but punchy.
Fresh lemon juice, brightens and cuts the richness, keeps it lively.
Garlic powder, mellow garlic warmth that won’t overpower the beef.
Black pepper, a little heat and bite, adjust it to taste.
Pecans or crackers, crunchy coating for texture and extra flavor contrast.
Fresh parsley, basically a green note that makes it look homemade.
Crackers or crostini, the vehicle you’ll scoop and share with friends.

Ingredient Quantities

8 ounces cream cheese, softened

6 ounces dried beef, finely chopped (aka chipped beef)

2 tablespoons green onion, finely chopped (or chives)

1 teaspoon Worcestershire sauce

1 teaspoon fresh lemon juice

1/4 teaspoon garlic powder

1/8 to 1/4 teaspoon black pepper, to taste

1/2 cup chopped pecans or crushed crackers for rolling

2 tablespoons fresh parsley, chopped (optional for mixing or garnish)

Crackers or crostini for serving

How to Make this

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1. Soften the cream cheese by leaving it on the counter for about 30 minutes, or microwave in 10 second bursts until barely soft so it mixes smooth but not melted.

2. Finely chop the dried beef into small pieces so you don’t get big chewy chunks, then mince the green onion or chives and chop the parsley if using.

3. In a medium bowl, beat the softened cream cheese with a fork or hand mixer until creamy, then stir in the chopped dried beef, green onion, Worcestershire sauce, lemon juice, garlic powder, and black pepper. Taste and adjust pepper or lemon if it needs a little brighter zing.

4. If the mixture seems too loose to form, chill it for 10 minutes to firm up; if it’s too stiff, soften with a tiny splash of milk or a little more lemon juice.

5. Use a spoon or small scoop to portion the mixture into golf ball sized rounds, then roll them quickly between your palms to shape into balls. Wet your hands lightly if the mixture sticks.

6. Spread the chopped pecans or crushed crackers on a plate and roll each ball to coat evenly; press gently so bits stick. For best texture press some crumbs into a few areas rather than covering perfectly.

7. Place the coated balls on a platter, sprinkle with chopped parsley for color if you like, cover and refrigerate at least 30 minutes so flavors meld and coating sets.

8. Serve chilled with crackers or toasted crostini. Let them sit at room temp 5 minutes before serving if they are too firm. Leftovers keep covered in the fridge for 3 to 4 days.

Equipment Needed

1. Medium mixing bowl (for beating the cream cheese)
2. Hand mixer or sturdy fork (either works, mixer makes it faster)
3. Cutting board
4. Chef’s knife (or a good paring knife for finer chopping)
5. Measuring spoons (for lemon, Worcestershire, garlic powder)
6. Spoon or small cookie scoop (to portion into golf ball sized rounds)
7. Plate or shallow bowl (for the pecans or crushed crackers)
8. Platter plus plastic wrap or an airtight container (for chilling and storing)

FAQ

Q: Can I make the dried beef ball ahead of time? A: Yes, you can make it up to 2 days ahead. Wrap the ball tightly in plastic wrap and chill. Let it sit at room temp 20 to 30 minutes before serving so it softens and the flavors open up.

Q: What can I use instead of pecans for the coating? A: Crushed plain crackers, toasted breadcrumbs, or chopped walnuts work great. Panko gives extra crunch. If you want something lighter, roll it in finely chopped fresh herbs or sesame seeds.

Q: Is there an easy swap for dried beef if I cant find it? A: You can use thinly sliced smoked beef or pastrami, chopped fine. The flavor will be a bit different because dried beef is saltier and more cured, so taste and reduce added salt in the mix if needed.

Q: How do I fix a too-soft or too-firm cheese ball? A: If too soft, chill it for 15 to 30 minutes, or add a tablespoon of extra chopped pecans or crushed crackers to firm it up. If too firm, let it sit at room temp for 20 minutes or fold in a teaspoon of milk or sour cream to soften.

Q: How long will leftovers keep and how should I store them? A: Stored in an airtight container in the fridge, the cheese ball will keep 4 to 5 days. If you coated it in nuts, try to keep moisture away to prevent them getting soggy.

Q: Any tips for serving and presentation? A: Serve with an assortment of crackers, crostini, and crisp veggies. Garnish with extra chopped parsley or chives. If you want party wow factor, make a few small balls instead of one big one so guests can grab and go.

Dried Beef Ball Recipe Substitutions and Variations

Cream cheese: swap with Neufchâtel (same texture, less fat), or 4 oz ricotta + 2 tbsp softened butter for a milder, slightly grainier spread, or use 8 oz soft goat cheese for tangier flavor.
Dried beef (chipped beef): try finely chopped prosciutto or smoked ham for similar salty porky bite, or thinly flaked smoked salmon for a different but delicious savory note.
Worcestershire sauce: use 1 tsp soy sauce + 1/4 tsp lemon juice or a splash of balsamic vinegar for that umami depth if you don’t have Worcestershire.
Pecans/crackers for rolling: substitute chopped toasted almonds, chopped walnuts, or plain breadcrumbs mixed with a little melted butter for crunch and coating.

Pro Tips

1. Warm the cream cheese just enough so it blends smooth but not soupy. If you overdo the microwave you’ll end up with a greasy mess, so use 8 to 10 second bursts and stir between each one. Cold cheese makes lumpy balls, too soft makes them spread on the plate.

2. Chop that dried beef real fine. Big chewy chunks ruin the bite. Lay slices flat and slice thin, then turn and chop across. If you’re lazy, pulse quickly in a food processor, but don’t puree it.

3. If the mix feels too loose after you add the Worcestershire or lemon, pop it in the fridge for 10 to 20 minutes. A firmer chill does wonders for shaping. Too stiff? Add a teaspoon of milk at a time, not a splash, so you don’t go from brick to soup.

4. For better coating adhesion, press the pecans or cracker crumbs onto the balls with the palm of your hand instead of just rolling. Also wet your hands slightly before shaping so they won’t stick. Let them rest chilled at least 30 minutes so flavors meld, but take them out 5 minutes before serving so they’re not fridge-hard.

Dried Beef Ball Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just whipped up a dangerously addictive Cream Cheese Appetizer with dried beef that disappears before your guests even realize what hit them.

Servings

servings

Calories

190

kcal

Equipment: 1. Medium mixing bowl (for beating the cream cheese)
2. Hand mixer or sturdy fork (either works, mixer makes it faster)
3. Cutting board
4. Chef’s knife (or a good paring knife for finer chopping)
5. Measuring spoons (for lemon, Worcestershire, garlic powder)
6. Spoon or small cookie scoop (to portion into golf ball sized rounds)
7. Plate or shallow bowl (for the pecans or crushed crackers)
8. Platter plus plastic wrap or an airtight container (for chilling and storing)

Ingredients

8 ounces cream cheese, softened
6 ounces dried beef, finely chopped (aka chipped beef)
2 tablespoons green onion, finely chopped (or chives)
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon black pepper, to taste
1/2 cup chopped pecans or crushed crackers for rolling
2 tablespoons fresh parsley, chopped (optional for mixing or garnish)
Crackers or crostini for serving

Directions

Soften the cream cheese by leaving it on the counter for about 30 minutes, or microwave in 10 second bursts until barely soft so it mixes smooth but not melted.
Finely chop the dried beef into small pieces so you don't get big chewy chunks, then mince the green onion or chives and chop the parsley if using.
In a medium bowl, beat the softened cream cheese with a fork or hand mixer until creamy, then stir in the chopped dried beef, green onion, Worcestershire sauce, lemon juice, garlic powder, and black pepper. Taste and adjust pepper or lemon if it needs a little brighter zing.
If the mixture seems too loose to form, chill it for 10 minutes to firm up; if it's too stiff, soften with a tiny splash of milk or a little more lemon juice.
Use a spoon or small scoop to portion the mixture into golf ball sized rounds, then roll them quickly between your palms to shape into balls. Wet your hands lightly if the mixture sticks.
Spread the chopped pecans or crushed crackers on a plate and roll each ball to coat evenly; press gently so bits stick. For best texture press some crumbs into a few areas rather than covering perfectly.
Place the coated balls on a platter, sprinkle with chopped parsley for color if you like, cover and refrigerate at least 30 minutes so flavors meld and coating sets.
Serve chilled with crackers or toasted crostini. Let them sit at room temp 5 minutes before serving if they are too firm. Leftovers keep covered in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.