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Cheddar Bacon Ranch Cheese Ball

Cheddar bacon ranch cheese ball combines cream cheese, sharp cheddar, ranch seasoning, and crisp bacon in a chilled, easy-to-slice appetizer. A coating of chopped pecans and fresh parsley adds crunch and color.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 27 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the cheese ball
  • 6 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups sharp cheddar cheese shredded
  • 2 green onions thinly sliced
For the coating
  • 0.5 cup pecans finely chopped
  • 2 tablespoons parsley fresh, chopped

Equipment

  • 1 large skillet

Method
 

Cook the bacon
  1. Cook the bacon in a large skillet over medium heat for 8–12 minutes, turning occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and let it cool.
  3. Crumble the cooled bacon.
Make the cheese ball
  1. Beat the cream cheese and ranch seasoning in a medium bowl until smooth.
  2. Mix in the cheddar, green onions, and crumbled bacon.
  3. Shape the mixture into a ball.
  4. Wrap the ball in plastic wrap.
  5. Refrigerate for at least 1 hour, until firm.
Coat and serve
  1. Mix the pecans and parsley on a plate.
  2. Roll the cheese ball in the mixture to coat.
  3. Refrigerate until ready to serve.

Notes

For a smooth mixture, let the cream cheese soften fully before mixing. Refrigerate covered for up to 4 days; freeze the uncoated cheese ball for up to 1 month and thaw overnight in the fridge. For a gluten-free version, use certified gluten-free ranch seasoning.