Equipment Needed
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Rubber spatula
- Sharp knife and cutting board
- Plastic wrap
- Serving plate or platter
Step-by-Step Instructions
The entire process starts with proper prep, and the most critical step is softening your cream cheese. I take the blocks out of the fridge at least two hours before I plan to make the cheese ball. If they’re not truly soft, you’ll end up with a lumpy mixture that’s hard to blend and even harder to shape. I’ve tried microwaving it in a pinch, and while it works, you have to be so careful not to melt it—room temperature is foolproof. While the cheese softens, I get my add-ins ready. Finely chop the entire jar of dried beef and slice the green onions. I set aside about a third of each for the coating later; this ensures every bite has texture and the outside looks beautifully rustic.
Now, for the mixing. In your bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper if using. Using your hand mixer on medium speed, beat this just until it’s smooth and well combined. This should only take about a minute. Don’t overbeat it, as you can incorporate too much air. Then, using a spatula, fold in about two-thirds of your chopped dried beef and two-thirds of your sliced green onions. Mix until they are evenly distributed. At this stage, I always sneak a taste. The savory, salty, tangy flavor is already perfect, but it gets even better as it chills.
Here comes the fun part: shaping. Tear off a large sheet of plastic wrap and lay it flat. Scoop the entire cheese mixture into the center. Using the plastic wrap, gently pull the sides up and around the cheese, twisting the top to form a tight ball. This method is so much cleaner than trying to shape it with your bare hands, though I sometimes give it a final roll between my palms once it’s loosely formed. The key is to make it as round and compact as possible. Once shaped, place the plastic-wrapped ball on a small plate and refrigerate it. This chilling time is non-negotiable—I recommend at least 3-4 hours, but overnight is ideal. This allows the flavors to meld beautifully and firms up the ball so it holds its shape perfectly when coated. (See the next page below to continue…)