Bacon Ranch Cheese Ball

This cheese ball is packed with crispy bacon and ranch flavor. Just like mom used to make for dinner parties when I was growing up!

Course Snack

Cuisine American

Prep Time 10

Chill Time 30

Total Time 40

Servings

Calories 310kcal

Author Karly Campbell

Ingredients

16 ounces cream cheese softened
1 1/2 cups shredded cheddar divided
1 1/2 cups crumbled cooked bacon divided
1 packet ranch dip powder
1 tablespoon chopped chives
2 tablespoons minced parsley
2 tablespoons finely chopped pecans
crackers and fresh veggies, for serving

Instructions

Add the cream cheese, 1 cup cheddar, 1 cup bacon, ranch mix, and chives to a mixing bowl and stir well to combine.
Lay a sheet of plastic wrap on your work surface and place the cheese mixture in the center. Fold the plastic wrap up around the cheese and form into a ball.
Refrigerate for 30 minutes to firm up.
Add the remaining cheddar and bacon to a small plate with the parsley and pecans and stir to combine.
Remove the plastic wrap from the cheese ball and roll the cheese ball in the cheddar bacon mixture to coat.
Serve with crackers and fresh vegetables.

Video

Notes

Chilling the cheese ball in the fridge is necessary to make it easier to work with. If you skip this step, you'll have a hard time rolling the ball in the coating.

This recipe originally called for rolling the ball in crushed cheese crackers. Still a totally delicious option, but not great if you'll have leftovers as the crackers get soggy after they go in the fridge. We now call for extra cheddar and bacon + pecans to coat the cheese ball. You still get a little crunch, but it holds up better.

Nutrition