Ingredients
Equipment
Method
Mix the cheese ball base
- Beat the softened cream cheese, shredded sharp cheddar, ranch seasoning, and finely sliced green onions until well combined, with a smooth orange-tinted mixture and no dry seasoning pockets.
Shape and chill
- Shape the mixture into a ball and wrap it in plastic wrap, forming an even round with clean edges.
- Chill for 2 hours until firm, so the ball holds its shape when unwrapped.
Coat with bacon-pecan mixture
- Combine the cooked and finely crumbled bacon, finely chopped pecans, and chopped parsley on a plate.
- Unwrap the chilled ball and roll it in the coating, pressing firmly so the bacon-pecan mixture sticks on all sides.
Rest and serve
- Let sit 10 minutes at room temperature so the center softens slightly for easier scooping.
- Serve with crackers and pretzels for scooping and portioning.
Notes
Pro tip: For the cleanest roll, press the coating in small sections, rotating the ball as you go. Refrigerate in an airtight container for up to 3 days; freeze is not recommended due to texture changes. Dietary swap: use reduced-fat cream cheese if you want a lighter version while keeping the same ranch-cheddar flavor.
