Bacon Ranch Cheese Ball
User Reviews
5
2 reviews
Excellent
Bacon Ranch Cheese Ball
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Nothing says a party like a classic Bacon Ranch Cheese Ball! This easy-to-make recipe with creamy, smooth cream cheese, sharp cheddar, salty bacon, and crunchy toasted pecans is perfect for putting out at a gathering with fun crackers for everyone to enjoy!
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Ingredients
- 8 ounces Bacon cooked and crumbled, chopped
- 16 ounces cream cheese softened
- 1/4 cup sour cream
- 2-3 green onions chopped (about 1/4 cup)
- 1 1/2 cups cheddar cheese freshly grated, sharp
- 1/2 cup pepper jack cheese freshly grated
- 3 Tablespoons ranch seasoning
- 2 teaspoons creole seasoning
- 1 teaspoon parsley dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano dried
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper freshly ground
- 2/3 cup pecans chopped
Instructions
- Cook the bacon first, then drain well.
- In a large bowl, mix the softened cream cheese until smooth. Add 3/4 of the bacon, all but two tablespoons each of the green onions and cheddar cheese, sour cream, pepper jack cheese, ranch seasoning, Creole seasoning, parsley, garlic powder, oregano. Mix well using a hand mixer or a sturdy spoon, then taste and add the salt and pepper, as needed.
- Shape into a ball, by using a spatula to scrape everything away from the sides of the bowl, then spray your hands with cooking spray and shape by hand.
- On a shallow plate or cutting board, combine the chopped pecans with the remaining 2 tablespoons of green onions, cheddar cheese, and bacon.
- Roll the cheese ball in the pecan mixture to cover on all sides. Wrap up in plastic wrap and store in the fridge for 1 hour to firm up a bit.
- Unwrap the cheese ball and place on a plate with crackers, pretzels, veggie sticks, etc. to serve. It helps to let the cheese ball come up to room temperature a bit so it's easier to spread and to include a couple of spreading knives since the cheeseball is too firm to just dip crackers into it.
Notes
- Can be made a week in advance and kept in the fridge wrapped in plastic wrap. Just wait to coat the cheese ball in nuts until the day you plan to serve it. Leftovers will keep in the fridge for 4-5 days.
- Can be frozen without nuts up to 1 month.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
3g
(1%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
45mg
(15%)
Sodium
568mg
(24%)
Potassium
58mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
439IU
(9%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 568mg | 24% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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