Bacon Ranch Cheese Ball
A creamy, tangy cheese ball studded with smoky bacon and cheddar, perfect for gatherings and easily paired with crackers or pretzels.
Ingredients
Cheese Ball Base
- 2 8 oz blocks cream cheese, softened Leave at room temperature for 30–60 minutes.
- 1 cup shredded cheddar cheese Sharp or medium-sharp.
- 1/2 cup cooked crispy bacon, chopped Reserve another 1/2 cup for rolling.
- 1/4 cup green onions, chopped Also known as scallions.
- 1 tbsp ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
Coating
- 1/2 cup cooked crispy bacon, chopped
- 1/4 cup chopped pecans or almonds Optional — for extra crunch.
- 2 tbsp chopped fresh parsley
For Serving
- Crackers, pretzels, or veggie sticks
Instructions
Preparation
- Soften the cream cheese so it mixes smoothly; leave at room temperature for 30–60 minutes.
- Cook bacon until very crispy, then drain on paper towels and chop. Reserve half for later use.
Mixing
- In a large bowl, beat the softened cream cheese until smooth.
- Stir in shredded cheddar, 1/2 cup chopped bacon, green onions, ranch seasoning, garlic powder, and black pepper. Mix until evenly combined.
Forming and Chilling
- Form the mixture into a compact ball using your hands or a scoop. Wrap tightly in plastic wrap.
- Refrigerate at least 1 hour to firm, or up to overnight for best flavor melding.
Coating and Serving
- In a small bowl, combine the remaining 1/2 cup bacon, chopped nuts (if using), and parsley.
- Unwrap the chilled cheese ball and roll it in the bacon-nut-parsley mixture, pressing gently so it adheres.
- Place on a platter with crackers, pretzels, or veggies. Keep chilled until serving.
Notes
For a tangier texture, swap 1/4 cup of Greek yogurt into the base. Use dairy-free cream cheese and vegan cheddar for a dairy-free version. If ranch mix isn't available, substitute with herbs.