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 whenever possible to allow the flavors to all meld together, and 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.
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For more of my favorite appetizers, check out the collection on my Pinterest page.
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