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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball with a sharp cheddar interior and a crunchy coating of bacon, pecans, and parsley. Chilled until firm, then rolled for a clean, all-sides crust that slices onto crackers.
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Prep Time 15 minutes
chill 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

cream cheese, softened
  • 16 oz cream cheese Softened for easy mixing.
shredded sharp cheddar
  • 2 cup shredded sharp cheddar Use finely shredded cheddar for a smoother interior.
ranch seasoning
  • 1 packet (1 ounce) ranch seasoning
green onions
  • 2 green onions Finely sliced.
bacon, cooked and finely crumbled
  • 6 slice bacon Cooked until crisp, then crumbled.
pecans, finely chopped
  • 0.75 cup pecans Finely chopped for better sticking.
fresh parsley, chopped
  • 2 tbsp fresh parsley Chopped.
crackers and pretzels for serving
  • 1 crackers and pretzels For serving.

Equipment

  • 1 stand mixer

Method
 

Mix the cheese base
  1. Beat the cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined. Stop when the mixture looks evenly orange and cohesive.
Chill to firm
  1. Shape the mixture into a ball, then wrap in plastic wrap. Chill for 2 hours until firm.
Make the coating and form
  1. Combine the bacon, pecans, and fresh parsley on a plate. Toss to distribute the parsley so it stays visible in the coating.
  2. Roll the chilled cheese ball in the coating, pressing so it sticks on all sides. Turn the ball as needed for full coverage.
Serve
  1. Let the cheese ball sit for 10 minutes at room temperature. Serve with crackers and pretzels.

Notes

Pro tip: finely chop the pecans and crumble the bacon small so the coating clings evenly without bare spots. Store covered in the refrigerator up to 4 days; bring to room temperature for about 10 minutes before serving. Freezing isn’t recommended because the texture can soften after thawing. For a lower-fat option, use reduced-fat cream cheese and half the cheddar volume, then increase ranch seasoning slightly to keep the flavor punch.