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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball with an orange cheddar interior and a crunchy pecan-bacon coating. Chill for 2 hours, roll for full coverage, then serve with crackers and pretzels for easy grab-and-go snacking.
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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: 388
Ingredients Method Notes

Ingredients
  

Cheddar ranch cheese ball base
  • 16 oz cream cheese Soften to room temperature so it mixes smoothly.
  • 2 cup shredded sharp cheddar
  • 1 packet (1 ounce) ranch seasoning
  • 2 green onions Finely sliced.
  • 6 slices bacon Cooked and finely crumbled.
  • 3.75 cup pecans Finely chopped (coating).
  • 2 tbsp fresh parsley Chopped (coating).
  • 1 Crackers and pretzels For serving.

Method
 

Make the cheese ball mixture
  1. Beat cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined, stopping to scrape the sides for even mixing.
Chill to firm
  1. Shape the mixture into a ball, wrap in plastic wrap, and chill for 2 hours until firm.
Coat and finish
  1. Combine bacon, pecans, and fresh parsley on a plate for rolling.
  2. Roll the chilled cheese ball in the coating, pressing so it sticks on all sides.
  3. Let the cheese ball sit for 10 minutes at room temperature before serving with crackers and pretzels.

Notes

Pro tip: soften the cream cheese fully so the mixture stays thick and moldable—if it feels stiff, let it sit at room temperature for 10 minutes before mixing. Refrigerate in an airtight container for up to 4 days; roll and coat before serving for the best crunch. Freezing is not recommended because the texture can turn crumbly after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar (the flavor will be milder but still rollable).