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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball with a firm chilled core and crunchy pecan-bacon coating. Cream cheese, sharp cheddar, and ranch seasoning are beaten smooth, shaped into a ball, then rolled so the orange interior shows when sliced.
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Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Cheddar ranch cheese ball
  • 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 slice bacon Cooked and finely crumbled.
  • 0.75 cup pecans Finely chopped.
  • 2 tbsp fresh parsley Chopped.
  • 0.5 crackers and pretzels for serving For serving only.

Method
 

Mix the cheese filling
  1. Beat cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined and smooth.
Shape and chill
  1. Shape the mixture into a ball, wrap in plastic wrap, and chill for 2 hours until firm.
Coat with pecan-bacon topping
  1. Combine bacon, pecans, and fresh parsley on a plate.
  2. Roll the chilled ball in the coating, pressing to ensure it sticks on all sides.
Serve
  1. Let the cheese ball sit for 10 minutes at room temperature before serving with crackers and pretzels.

Notes

For the cleanest roll, keep the cheese ball tightly wrapped while it chills and press firmly when coating so the bacon-pecan layer adheres. Refrigerate covered up to 3 days; serve at room temperature for the best texture. Freezing is not recommended because the coating and dairy can change texture. For a lower-sodium option, use reduced-sodium ranch seasoning and cheddar.