Dried Beef / Chipped Beef Cheese Ball

"This is my most requested recipe. We have it at every family function, and it always goes fast. I often double the recipe, making one really large cheese ball. I got this from my mother, who got it from an old cookbook. It really is simple and delicious. You will never want to make another cheese ball. Enjoy!"
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Ready In:
1 cheeseball




  • Dice the dried beef into small pieces. This is dependent upon how small you want your dried beef to be. I usually dice mine into 1/4" squares (approx.), but others like it more finely diced.
  • Dice/mince the green onions.
  • Add all of the ingredients to the softened cream cheese in a medium sized bowl. Stir. (I usually use my clean hands for this; a wooden spoon also works with a bit more effort). The ingredients should be consistent throughout the cheese ball.
  • Wrap in plastic wrap. Store in the fridge for at least 6-8 hours. This is one of those recipes that is at its best after sitting overnight. This way, the flavors really blend.
  • Serve with crackers. My family likes Wheat Thins, but it really goes with any type of cracker. Enjoy!

Questions & Replies

  1. Do you have a good punch recipe that doesn't call for lots of ingredients?


  1. Made as is using Buddig beef. This is the exact recipe someone I used to work with made and brought to work and I loved it! It's a bit salty so next time I'll probably do garlic powder instead of garlic salt!
  2. I made this into the shape of a Christmas tree using Carl Buddig beef (by the way it is NOT spelled"Budding"). I coated it with parsley to make the tree green and added dried cranberries to embellish it. Very tasty! And the guests loved it! (I also used fresh minced garlic instead of garlic salt).
  3. I made this using the Carl Budding cornbeef and added allspice instead of garlic salt.
  4. Way, way too salty. Wonder if the poster really meant dried beef which is found on a shelf or the refrigerated chipped beef ala Carl Budding? Definitely omit the garlic salt and use low sodium worcestershire.
  5. Very salty.. Did not care for this at all. Followed the recipe exactly. Very disappointed.


I am a high school history teacher who loves to cook! I worked in the restaurant industry for seven years, starting in high school and later as I put myself through college. My husband, a police officer, loves to eat my food, so I love experimenting with new recipes. Food and cooking is one of my life's greatest passions! I love collecting cookbooks as well, and I have collected quite a few over the years.
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