This ranch cheese ball is a tasty party dip perfect for Thanksgiving, Christmas, New Year's, or any other party or get-together. It's loaded with cream cheese, cheddar cheese, crispy bacon, chives, and lots of ranch seasoning. Once you try it, this ranch cheese ball will be your new go-to party appetizer.
2tablespoonfreeze dried chives(plus more for pecan coating, if desired)
6stripsbacon(cooked and crumbled, reserve some for the optional pecan coating if desired)
¼cupchopped pecans(optional, finely crushed)
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Instructions
Combine all ingredients (except the optional pecans, reserved bacon crumbles, and extra chives for the coating) in a large mixing bowl. Use a silicone spatula to mix until thoroughly combined, then pop it in the fridge to chill for 5-10 minutes before shaping.
Remove the cheese mixture from the mixing bowl and place it in a mound on top of a sheet of plastic wrap. Pull up two opposing sides of the plastic wrap and place them over the cheese mixture. Place your cupped hands over the plastic wrap and use them to form a round shape.
(optional) Place pecans, reserved bacon bits, and additional freeze-dried chives (I used 1 teaspoon) into a Ziploc storage bag (a heavy-duty freezer bags work best). Cover it with a kitchen towel and crush with a meat tenderizer mallet.
(optional) Pour the contents of the bag into a shallow rimmed dish and roll your ranch cheese ball in it to coat the outside with the crushed pecan mixture.
Transfer your cheese ball to a serving tray or platter with pita chips, crackers, vegetables, or bread.
Notes
16 ounces of cream cheese is the equivalent of 2 8-ounce blocks and a 1-ounce package of ranch seasoning (any brand) is about 3 tablespoons. 1 cup of shredded cheese (cheddar or mozzarella) is about 4 ounces.
Shredding your own cheese will yield the best flavor and is preferable to bagged shredded cheese.
I had no problem forming and serving my cheese ball right away. If you'd like to, you may chill it and let the flavors meld for 20-30 minutes before serving. Just lift the sides of the saran wrap up and over the cheese mixture so that they all meet in the middle above the mound, then twist them together so that the cheese is tightly bundled like a sack or pouch and place it in the fridge.
To make this cheese ball into finger food, roll it into bite-sized balls and stick a toothpick or pretzel rod in them!
I used buttermilk-flavored Hidden Valley Ranch dry mix, though any of the different flavors or varieties of dry ranch seasoning would be delicious.
You may make your cheese ball up to 2 days in advance and store it in the refrigerator until you need it.
To store: To keep your cheese ball fresh, always wrap it tightly in plastic wrap and place it in an airtight container before refrigerating it. It is best when enjoyed within a week.
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