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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball with a creamy cheddar center, rolled in bacon-pecan-herb coating for crunchy sides. Chill until firm, then rest briefly for easy slicing with crackers and pretzels.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Cheese ball base
  • 16 oz cream cheese softened
  • 2 cup shredded sharp cheddar
  • 1 packet (1 ounce) ranch seasoning
  • 2 count green onions finely sliced
  • 6 slices bacon cooked and finely crumbled
  • 3.75 cup pecans finely chopped
  • 2 tbsp fresh parsley chopped
Serving
  • 1 Crackers for serving
  • 1 pretzels for serving

Method
 

Mix the filling
  1. Beat the cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined, using steady mixing to make a thick, uniform orange-speckled mixture.
Chill until firm
  1. Shape the mixture into a ball and wrap it in plastic wrap, then chill for 2 hours at 40°F (or until firm) so it holds its shape when rolled.
Coat and assemble
  1. Combine the bacon, pecans, and fresh parsley on a plate so you have an even coating for pressing onto the surface.
  2. Roll the chilled cheese ball in the coating, pressing firmly so the topping sticks on all sides for a rough, crunchy exterior.
  3. Let the cheese ball sit for 10 minutes at room temperature to soften slightly for cleaner scoops, then serve with crackers and pretzels.

Notes

For the cleanest roll, chill until fully firm (it should not smear when pressed), and press the coating in firmly so it adheres. Store covered in the refrigerator up to 4 days. Freeze not recommended because the texture can become crumbly after thawing. For a gluten-free option, serve only with gluten-free crackers or gluten-free pretzels.