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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball made with sharp cheddar and ranch seasoning, chilled until firm, then rolled in a crunchy mix of bacon, pecans, and parsley. The result is a creamy orange interior that’s easy to slice with crackers.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cream cheese mixture
  • 16 oz cream cheese Soften to room temperature so it mixes smoothly.
  • 2 cup shredded sharp cheddar Use freshly shredded for best texture.
  • 1 packet (1 ounce) ranch seasoning About 1 oz packet.
  • 2 green onions Finely sliced.
  • 6 slice bacon Cooked until crisp and finely crumbled.
  • 2 tbsp fresh parsley Chopped.
Cheese ball coating and serving
  • 3 /4 cup pecans Finely chopped for an even coating.
  • 0.5 Crackers and pretzels For serving (exact amounts to taste).

Method
 

Mix the cheese base
  1. Beat cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined, scraping the sides as needed for an even orange mixture.
Chill to firm
  1. Shape into a ball, wrap in plastic wrap, and chill 2 hours until firm.
Coat the cheese ball
  1. Combine bacon, pecans, and fresh parsley on a plate so the coating is ready for rolling.
Roll and set
  1. Roll the chilled ball in the coating, pressing so the bacon-pecan layer sticks on all sides.
  2. Let sit 10 minutes at room temperature so the center softens slightly for easier scooping and serving.

Notes

Pro tip: Finely crumble the bacon and chop the pecans small so the coating adheres without falling off. Refrigerate covered up to 4 days; for best texture, serve at cool room temperature after a 10-minute rest. Freezing is not recommended because the coating and dairy can become grainy after thawing. For a lower-fat swap, use reduced-fat cream cheese and reduced-fat shredded cheddar, then chill as directed.