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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball with a sharp cheddar interior, rolled in bacon-pecan crumbs for a crunchy finish. Chill until firm, then rest briefly at room temperature for easy slicing with crackers.
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Prep Time 15 minutes
chill + rest 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 16 oz cream cheese softened
shredded sharp cheddar
  • 2 cup shredded sharp cheddar
ranch seasoning
  • 1 packet (1 oz) ranch seasoning
green onions
  • 2 green onions finely sliced
bacon
  • 6 slices bacon cooked and finely crumbled
pecans
  • 0.75 cup pecans finely chopped
fresh parsley
  • 2 tbsp fresh parsley chopped
crackers and pretzels
  • 1 crackers and pretzels for serving

Equipment

  • 1 stand mixer

Method
 

Make the cheese base
  1. Beat cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined, scraping the sides as needed so the mixture is uniform.
Chill to firm
  1. Shape the mixture into a ball, wrap in plastic wrap, and chill for 120 minutes until firm.
  2. Unwrap the chilled ball and let it sit at room temperature for 10 minutes to soften slightly before rolling.
Coat and serve
  1. Combine the bacon, pecans, and fresh parsley on a plate so the coating is ready for rolling.
  2. Roll the cheese ball in the coating, pressing so the crumbs stick on all sides and cover the surface evenly.
  3. Serve the cheese ball with crackers and pretzels, with a visible orange cheddar interior when sliced.

Notes

Pro tip: soften the cream cheese fully so the mixture blends without lumps, and keep the ball tightly wrapped while it chills. Refrigerate in an airtight container for up to 4 days; it’s best assembled and coated the day you serve for maximum crunch. Freezing isn’t recommended because the coating and texture can soften. For a lower-fat option, use reduced-fat cream cheese and reduced-fat shredded cheddar while keeping the chill time the same.