Cracked Out Cheeseball Bites
Tiny, tangy, crunchy, and packed with bacon-pecan flavor, these cheeseball bites are perfect for holidays and parties, requiring no cooking except for pre-cooked bacon.
Ingredients
Cheeseball Mixture
- 2 packages 8 oz cream cheese, softened Leave at room temperature for 30–45 minutes before use.
- 1 oz packet dry ranch dressing mix
- 1 cup shredded cheddar cheese
Crunchy Coating
- 3/4 cup bacon pieces, finely chopped Use pre-cooked bacon for convenience.
- 1/2 cup pecans, finely chopped Substitute with walnuts or almonds if preferred.
- 1/3 cup fresh parsley, finely chopped
- 20 sticks pretzel sticks Or use pretzel rods for a different crunch.
Instructions
Preparation
- Finely chop the parsley. If bacon and pecans are large, chop them finer.
- In a bowl, beat the softened cream cheese until smooth. Stir in the ranch seasoning until well mixed.
- Add the shredded cheddar and half of the chopped bacon, pecans, and parsley. Mix until evenly distributed.
- In a separate bowl, combine remaining bacon, pecans, and parsley for the rolling mixture.
- Scoop about 1½-inch portions of the cheese mixture and shape into balls.
- Roll each ball in the bacon/pecan/parsley mixture until well coated.
- Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
- Insert a pretzel stick into each cheeseball just before serving.
Notes
Make them a day ahead and refrigerate covered, inserting pretzel sticks before serving. For freezing, place on a tray until solid, then transfer to a freezer bag for up to 2 months.