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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball made with sharp cheddar, ranch seasoning, and a crunchy pecan-bacon coating. Chilled until firm, it slices and scoops easily with crackers for an orange, savory center.
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Prep Time 15 minutes
chill 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cheddar ranch cheese ball base
  • 16 oz cream cheese softened to room temperature
  • 2 cup shredded sharp cheddar
  • 1 packet (1 oz) ranch seasoning
  • 2 green onions finely sliced
  • 6 slices bacon cooked and finely crumbled
  • 3 4 cup pecans finely chopped
  • 2 tbsp fresh parsley chopped
Serving
  • 1 Crackers
  • 1 pretzels

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, with no dry pockets and a uniform orange color.
  2. Scoop the mixture and shape it into a ball, then wrap it tightly in plastic wrap for clean edges.
Chill to firm
  1. Chill the wrapped cheese ball for 2 hours until firm enough to hold its shape when unwrapped.
Coat and finish
  1. Combine the cooked and crumbled bacon, finely chopped pecans, and chopped fresh parsley on a plate.
  2. Unwrap the chilled ball and roll it in the coating, pressing gently so the pecan-bacon mixture sticks on all sides.
  3. Let the cheese ball sit for 10 minutes at room temperature so it softens slightly for easier serving, then serve with crackers and pretzels.

Notes

Pro tip: soften the cream cheese fully before mixing so the ranch seasoning distributes evenly and the ball forms cleanly; if it feels greasy or too soft, return it to the fridge for 15 minutes before rolling. Store wrapped in the refrigerator up to 3 days. Freeze: no, texture suffers after thawing. For a gluten-free version, serve with gluten-free crackers or sturdy corn chips instead of regular crackers and pretzels.