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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball made with sharp cheddar and ranch seasoning, shaped into a chilled ball for a sliceable, creamy interior. Rolled in chopped pecans, crispy bacon, and parsley so every bite has a crunchy, savory coating.
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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: 420
Ingredients Method Notes

Ingredients
  

Cream cheese base
  • 16 oz cream cheese Soften at room temperature for easy mixing.
  • 2 cup shredded sharp cheddar
  • 1 packet (1 ounce) ranch seasoning
  • 2 green onions Finely slice so they blend evenly.
  • 2 tbsp fresh parsley Chopped for the coating.
Bacon-pecan coating
  • 6 slice bacon Cook until crisp, then finely crumble.
  • 3 4 cup pecans Finely chopped for an even roll.
Serving dippers
  • 1 crackers and pretzels For serving alongside the cheese ball.

Method
 

Mix the cheese base
  1. Beat the cream cheese, shredded sharp cheddar, ranch seasoning, and finely sliced green onions until well combined and smooth.
  2. Shape the mixture into a ball and wrap it tightly in plastic wrap.
  3. Chill the wrapped cheese ball for 2 hours until firm.
Roll in the coating
  1. Combine the crispy, finely crumbled bacon, finely chopped pecans, and chopped parsley on a plate.
  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

For the cleanest roll, fully chill the cheese ball until firm, then press the coating firmly to close any gaps. Store covered in the refrigerator up to 3 days. Freeze not recommended for best texture. If you need a dairy-light option, use a reduced-fat cream cheese and reduced-fat shredded cheddar (the flavor stays close, though the texture may be slightly softer).