Bacon-Ranch Cheese Ball Is The Best Way To Start A Party

A bacon-ranch cheese ball is the tastiest combination of all things we really love: creamy cheese, salty bacon, and tangy ranch dressing mix. It truly tastes like your favorite Cobb salad, just minus all the vegetables! Each bite is filled with lots of the buttermilk-garlic ranch flavor and lots of little chewy-crispy bacon bits to enjoy. Give the cheese ball time to chill in the fridge if you can, before adding the pecans. This way, the flavors will deepen. Adding the pecans right before serving will keep them crunchy. Serve with crackers, celery and carrot sticks, and radishes.

bacon ranch cheese ball on a serving platter with crackers and a knife - Southern Living
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
12 mins
Total Time:
12 mins
Servings:
8

Ingredients

  • 8 oz. cream cheese, softened

  • 2 1/2 Tbsp. ranch dressing mix

  • 3 Tbsp. finely chopped scallions

  • 4 oz. extra-sharp cheddar cheese, finely shredded

  • 5 bacon slices, cooked and crumbled

  • 3/4 cup finely chopped toasted pecans

Directions

  1. Gather ingredients:

    ingredients for bacon-ranch cheese ball

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Stir cream cheese:

    Place cream cheese in a medium bowl; stir with a silicone spatula until smooth.

    smooth cream cheese in a bowl with a spatula - Southern Living

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Add remaining ingredients:

    Add dressing mix and stir until well combined. Add green onions, cheddar, and bacon; stir until thoroughly combined.

    mixed ingredients for a cheese ball - Southern Living

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Shape cheese ball:

    With damp hands, roll mixture into a ball.

    cheese ball shaped into a ball - Southern Living

    Caitlin Bensel; Food Stylist: Torie Cox

  5. Cover cheese ball in pecans:

    Place pecans in a shallow bowl; roll cheese ball in pecans, turning to coat evenly.

    rolling bacon-ranch cheese ball in pecans

    Caitlin Bensel; Food Stylist: Torie Cox

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