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Cheddar Ranch Cheese Ball

Cheddar Ranch Cheese Ball with a sharp cheddar-orange center, ranch seasoning, and green onion. Rolled in bacon, chopped pecans, and parsley for a crunchy finish and a scoopable, firm texture after chilling.
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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
  • 16 oz cream cheese Softened so it beats smoothly.
Cheddar cheese
  • 2 cup shredded sharp cheddar Use finely shredded for better melt-free mixing.
Ranch seasoning
  • 1 packet (1 ounce) ranch seasoning Packet weight as written.
Green onions
  • 2 green onions Finely sliced.
Bacon
  • 6 slices bacon Cooked and finely crumbled.
Pecans
  • 0.75 cup pecans Finely chopped for coating.
Fresh parsley
  • 2 tbsp fresh parsley Chopped; use in coating.
Serving crackers and pretzels
  • 1 crackers and pretzels For serving; amount to preference.

Method
 

Mix the cheese base
  1. Beat the softened cream cheese, shredded sharp cheddar, ranch seasoning, and finely sliced green onions until well combined.
  2. Shape the mixture into a ball, wrap in plastic wrap, and chill for 2 hours until firm.
Coat and chill briefly
  1. Combine the cooked and finely crumbled bacon, finely chopped pecans, and chopped fresh parsley on a plate.
  2. Roll the chilled cheese ball in the coating, pressing so it sticks on all sides.
  3. Let the coated cheese ball sit for 10 minutes at room temperature, then serve with crackers and pretzels.

Notes

For the cleanest coating, press the pecan-bacon mixture firmly and evenly while the cheese ball is cold. Refrigerate leftovers in an airtight container for up to 3 days; do not freeze, because the texture can turn grainy. To make it dairy-light, swap in reduced-fat cream cheese and reduced-fat shredded cheddar (the ball may be slightly softer).