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Cheddar Bacon Ranch Cheese Ball

Cheddar bacon ranch cheese ball combines sharp cheddar, crisp bacon, and ranch seasoning in a creamy make-ahead appetizer. A pecan and parsley coating adds a crunchy finish to each chilled slice.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 2 hours
Total Time 2 hours 27 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 skillet

Method
 

Make the cheese ball
  1. Cook the bacon in a skillet over medium heat until crisp, 8 to 12 minutes, turning as needed.
  2. Drain the bacon on paper towels.
  3. Cool the bacon, then crumble it.
  4. In a medium bowl, beat the softened cream cheese until smooth.
  5. Mix in the cheddar, ranch seasoning, green onions, garlic powder, Worcestershire sauce, and crumbled bacon until evenly combined.
  6. Scrape the mixture onto a large piece of plastic wrap.
  7. Shape the mixture into a ball.
  8. Wrap the cheese ball tightly and refrigerate for at least 2 hours, until firm.
Coat and serve
  1. Mix the pecans and parsley on a plate.
  2. Unwrap the chilled cheese ball.
  3. Roll it in the pecan mixture, pressing gently so the coating adheres.
  4. Serve chilled.

Notes

For the best texture, let the bacon cool completely before mixing it into the cream cheese. Store covered in the refrigerator for 3 to 4 days. Freeze the uncoated cheese ball for up to 1 month, thaw in the refrigerator, then coat before serving. For a nut-free option, omit the pecans and use extra parsley for the coating.