Chipped Beef Cheeseball

Mary Kay Nugent


Every time there is a watch party for football or some other event somebody always asks me to bring this cheeseball...simple to make and can be made a day or two ahead....they key to this cheesball is making it at least one day ahead so all the flavors can marry together overnight in the frig....great appetizer or just a good snack with your favorite crackers.


★★★★★ 1 vote

makes 1 large ball or 2 smaller size balls
30 Min


  • 2 8OZ pkg
    cream cheese (softened)
  • 3-4 small pkg
    dried beef chipped (chopped up real fine) i save one of the packs until i remove the ball from frig on the day of serving to use it to roll the chees ball in...if you like alot go ahead and use 2 packs for this
  • 6
    green onions (finely diced)
  • 1 Tbsp
    worcestershire sauce
  • 1 (8OZ) pkg
    finely shredded sharp cheddar cheese
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    seasoning salt

How to Make Chipped Beef Cheeseball


  1. In a medium size bowl combine all ingredients and mix well (I use my hands) then form into the shape of a ball ( I divide it in half and make 2 balls).
  2. Wrap in plastic wrap and refrigerate at least overnight...two days ahead is even better. On the day you want to serve it, remove from frig and roll it in the reserved package of finely chopped chipped beef. and let it get room temperature to make it easy to spread..
  3. Arrange on a plate with your favorite assortment of crackers and serve.

Printable Recipe Card

About Chipped Beef Cheeseball

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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