Creamed Chipped Beef Cheese Ball

This retro appetizer is a savory, salty, tangy, and utterly addictive crowd-pleaser. It transforms the classic “S.O.S.” creamed chipped beef dish into a spreadable, party-friendly cheese ball that’s perfect for crackers, bread, or veggies.

Ingredients

For the Cheese Ball:

• 2 (8 oz / 225g) packages full-fat cream cheese, softened to room temperature

• 1 (2.25 oz / 63g) jar dried beef (chipped beef), finely chopped

• ⅓ cup sour cream

• ¼ cup finely chopped green onions (green and white parts)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon freshly grated onion (or 1 tsp onion powder)

• 1 teaspoon garlic powder

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon paprika (smoked or sweet)

• Optional add-ins: ½ cup finely chopped pecans or walnuts, ¼ cup finely chopped green bell pepper, dash of hot sauce

For the Coating:

• Remaining chopped dried beef (about ½ cup) OR

• ½ cup finely chopped fresh parsley OR

• ½ cup toasted pecans or walnuts, finely chopped

For Serving:

• Buttery crackers (like Ritz), pita chips, sliced baguette, celery sticks, or bell pepper strips.

Step-by-Step Instructions

1. Prep the Dried Beef

• Open the jar of dried beef. Rinse the slices briefly under cold water to remove some of the excess salt, then pat them very dry with paper towels.

• Finely chop all of the beef. Set aside about ½ cup for the coating.

2. Make the Cheese Ball Mixture

• In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.

• Add the remaining chopped beef (not the reserved ½ cup), green onions, Worcestershire sauce, grated onion, garlic powder, black pepper, and paprika. Beat until fully combined.

• If using, stir in any optional add-ins (nuts, bell pepper).

3. Chill & Shape

• Cover the bowl and refrigerate the mixture for at least 1 hour until firm enough to handle.

• Lay a large piece of plastic wrap on the counter. Scoop the chilled mixture onto the wrap.

• Using the plastic wrap, shape the mixture into a ball (or a log). Wrap it tightly and refrigerate for another 2-4 hours, or preferably overnight, to let the flavors meld.

4. Coat & Serve

• Just before serving, place your chosen coating (reserved chopped beef, parsley, or nuts) on a plate or in a shallow bowl.

• Unwrap the cheese ball and roll it gently in the coating until fully covered. Press lightly to help it adhere.

• Place on a serving plate. Surround with your choice of crackers and vegetables.

Pro-Tips for the Best Cheese Ball

• Rinse the Beef! This step is crucial to prevent an overly salty cheese ball.

• Room Temperature Cream Cheese: This is non-negotiable for a smooth, lump-free mixture.

• Make-Ahead Friendly: This tastes even better the next day. You can make and shape it up to 2 days in advance. Wait to add the final coating until just before serving to keep it fresh-looking.

• Serving Tip: Let the cheese ball sit at room temperature for 20-30 minutes before serving for the best, spreadable texture.

• Variations:

  • “Everything Bagel” Style: Coat with Everything Bagel seasoning.

  • Bacon Swap: Substitute ½ cup of real bacon bits for half of the dried beef.

  • Extra Zing: Add 1-2 tablespoons of prepared horseradish.

Storage

• Store any leftovers tightly wrapped in the refrigerator for up to 5 days.

Enjoy this nostalgic, savory, and guaranteed party hit!