Description
A creamy, savory cheese ball loaded with dried beef and green onions, coated in crunchy pecans. Perfect for parties, potlucks, or a quick appetizer that always disappears fast.
Ingredients
Scale
- 16 ounces cream cheese, softened to room temperature
- 2.5 ounces dried beef, finely chopped
- 1/4 cup finely chopped green onions (about 3–4 stalks)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper, freshly ground
- Pinch of salt (optional, go easy)
- 1 cup pecans, finely chopped
- Optional: 1 tablespoon fresh parsley, finely minced
Instructions
- Soften the cream cheese: Take the cream cheese out of the fridge at least 30 minutes before starting. Cut it into cubes to speed things up. It should be soft enough that you can easily press your finger into it without resistance.
- Prep your mix-ins: While the cream cheese softens, finely chop the dried beef into small, even pieces (about the size of a pea). Also chop the green onions and set aside.
- Mix the base: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed for about 1 minute, until smooth and fluffy. Scrape down the sides of the bowl with a spatula.
- Add the flavorings: Add the Worcestershire sauce, garlic powder, onion powder, and black pepper to the cream cheese. Mix on low speed until just combined.
- Fold in the dried beef and green onions: Switch to a spatula and gently fold in the chopped dried beef and green onions until evenly distributed.
- Taste and adjust: Take a tiny taste and adjust seasoning if needed. Remember, flavors will mellow slightly as it chills.
- Shape the cheese ball: Lay out a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the center. Gather the edges of the wrap and twist gently to form a round ball. Use your hands (over the plastic wrap) to shape it into a smooth sphere.
- Chill for at least 2 hours: Place the wrapped cheese ball in the refrigerator to firm up.
- Prepare the pecan crust: About 15 minutes before serving, chop the pecans finely. You want small pieces with some texture, not dust.
- Coat the cheese ball: Spread the chopped pecans on a plate. Unwrap the chilled cheese ball and place it in the center. Gently press the pecans into the cheese ball, turning it as you go, until the entire surface is coated.
- Final chill (optional but recommended): If not serving immediately, wrap the coated cheese ball loosely in plastic wrap and return to the fridge for up to 30 minutes.
- Serve: Place the cheese ball on a serving platter. Let it sit at room temperature for about 10-15 minutes before serving. Serve with crackers, crostini, or fresh vegetable sticks.
Notes
Make sure cream cheese is fully softened to avoid lumps. Dried beef is salty, so go easy on added salt. The cheese ball can be made up to 3 days ahead (without pecan crust). Toast pecans for extra flavor. For a nut-free version, roll in crushed buttery crackers or everything bagel seasoning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/16 of c
- Calories: 185
- Sugar: 2
- Sodium: 320
- Fat: 17
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 6
Keywords: dried beef cheese ball, pecan crust cheese ball, easy appetizer, no-bake appetizer, party cheese ball, cream cheese ball