Cheeseballs make great party appetizers and the chipped beef version is exceptional. Made with dried beef, green onions, horseradish, Cajun seasoning, Worcestershire and parsley, then rolled in more dried beef and parsley.
Chipped Beef Cheese Ball
Okay y'all... we're going old school today, in the name of cheese balls and this cheese ball in particular! Along with the pineapple one, this has always been one of my favorites in the family of cheeseballs. I don't know why I got away from making them really, but I'm glad I got back to it. They make great party food!Typically these were made with all of the chipped beef in the cheese ball, and finished with a roll in fresh chopped parsley, but I think that it looks nicer with some of the beef on the outside as well, and it's a pretty good indicator of what kind of cheese ball it is to your guests too. Just remember, all cheese balls are best made 1 to 2 days in advance to allow the flavors to all meld together, but they are also best when allowed to come to room temperature before serving too.
Just for kicks and giggles, I've also included both the chipped beef dip version and the pineapple cheeseball version in the Cook's Notes at the bottom of the recipe. It's in the background of the header picture above, it's just that when I made it, I didn't realize I was so short on pecans to properly coat the outside for a separate post. Still tasty though! Also, since we're talking about dried beef, how can you not mention creamed chipped beef over toast, aka S.O.S.? So, I've included that at the bottom as another bonus. Mmmm... now I want some of that too!
Here's how I make my chipped beef cheese ball. As always, full recipe text with measurements and instructions is located further down the page. Just swipe or scroll past the pictures.
It all starts with this little jar of dried beef. To remove some of the saltiness of the dried beef, I like to soak it in hot water for 10 minutes, then rinse and pat dry with paper towels, before chopping. I use one of the small jars (2.25 ounce) because it's gotten kinda pricey, but you may also use two jars or one of the larger jars, half in the cheese ball and the other half as a garnish.
From there, it's just mixing everything up! In a bowl, combine the softened cream cheese, half of the dried beef, all of the green onions, horseradish, Cajun seasoning and Worcestershire, and half of the parsley until well blended. Cover and place into the refrigerator to firm for 1 hour. Remove, transfer to plastic wrap and twist to shape into a ball. Mix together the remaining chopped beef and parsley and roll ball in the mixture. Wrap in plastic wrap and refrigerate for 1 or 2 days before serving for best flavor. Let come to room temperature before serving.
We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!
For more of my favorite appetizers, check out the collection on my Pinterest page.
Recipe: Chipped Beef Cheese Ball
©From the Kitchen of Deep South Dish
Prep time: 15 min
Inactive time: 1 hour
Yield: About 6 to 8 servings
Ingredients
Instructions
- 2 (8 ounce) packages cream cheese, softened at room temperature
- 1 (2.25 ounce) jar dried beef (NOT jerky), finely minced, divided
- 1 cup chopped green onions (about 4)
- 1 teaspoon prepared horseradish, optional
- 1/2 teaspoon low sodium Creole or Cajun seasoning (like Slap Ya Mama) {affil link} or cayenne pepper, or to taste, optional
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley, divided
In a bowl, combine the softened cream cheese, half of the dried beef, all of the green onions, horseradish, Cajun seasoning and Worcestershire, and half of the parsley until well blended. Cover and place into the refrigerator to firm for 1 hour.
Remove and shape into a ball. Mix together the remaining chopped beef and parsley and roll ball in the mixture. Let rest at room temperature and serve immediately, or wrap in plastic wrap and refrigerate for 1 or 2 days before serving for best flavor. Let come to room temperature before serving with scooping chips or sturdy crackers. Provide spreader knives {affil link} for guests to use.
Cook's Notes: To remove some of the saltiness of the dried beef, I soak it in hot water for 10 minutes, then rinse and pat dry with paper towels, before chopping. You may also use two jars of the dried beef, one in the cheese ball and one finely chopped as garnish. This recipe used to use Accent tenderizer (MSG) which I have omitted. You'll find the dried beef in the same aisle as the canned meats, chicken and tuna. You can also add shredded cheddar cheese if you like.
Chipped Beef Cheese Dip: May also be made into a dip using whipped cream cheese, or using a hand mixer to whip up to 1/2 cup sour cream, whole milk or half and half into two blocks of cream cheese, a tablespoon at a time. After whipping, add remaining ingredients, reserving some chopped dried beef and green onion for garnish.
BONUS: Creamed Chipped Beef - SOS. You can't really talk about chipped beef without offering this up! Soak dried beef as above, pat dry and chop or cut into slices. In a skillet, combine 2 tablespoons butter with 2 tablespoons all purpose flour. Slowly whisk in about 1-1/2 cups whole milk or half and half and pepper to taste. Do not add salt! Stir in dried beef once gravy has thickened to desired texture and heat through. If too thick, add more liquid. Doubles nicely. Traditionally served over toast points, but plain bread or biscuits work nicely too.
BONUS 2: Pineapple Cheese Ball. Combine 2 blocks cream cheese with one (8 ounce) well-drained, crushed pineapple, until well blended. Add 1 cup of chopped pecans, 1/4 cup finely chopped green bell pepper, 2 tablespoons finely chopped sweet or yellow onion and 1 teaspoon seasoned salt. Cover and place into the refrigerator to firm for at least 1 hour. Remove, shape into a ball and roll in another cup of finely chopped pecans. Serve immediately or wrap in plastic wrap and refrigerate for up to 2 days. Bring to room temperature before serving.
Source: http://deepsouthdish.com
PRINT THIS
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y’all!
Crab Stuffed Mushrooms
Loaded Potato Skins
Sausage and Cheese "Hissy Fit" Dip
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
121219BD
.
